Go Back
Baragudi Lau Santula

Baragudi Lau Santula

Baragudi Lau Santula is a traditional Odia dish made with tender bottle gourd and enhanced by the nutty crunch of baragudi seeds. This flavorful dish features a blend of aromatic spices like cumin, coriander, and bay leaf, with the added tang of tomatoes and a hint of sweetness from onions. Finished with roasted cumin and red chilli powder, it's a wholesome and comforting meal, perfect with rice or roti. Optional additions like potatoes and badi (sun-dried dumplings) can be included for extra richness. Simple, nutritious, and delicious, this dish is a quick favorite for any meal.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Odia Cuisine

Ingredients
  

  • 1 medium-sized bottle gourd (lau), cleaned, peeled, and cut into small rectangular pieces
  • 1 medium-sized potato, optional, cut into small pieces
  • 2 tbsp oil (mustard, refined, or ghee)
  • 1/2 baragudi seeds
  • A pinch of asafoetida (hing)
  • 1 bay leaf (tejpatta)
  • tsp cumin seeds
  • 1 medium-sized onion, finely chopped
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • Pinch of sugar
  • 1 medium-sized tomato, chopped
  • 1-2 green chillies, slit or chopped
  • Water as needed
  • 1/2 tbsp roasted cumin and red chilli powder (jeera lanka gunda)
  • Optional: Badi (sun-dried dumplings)

Instructions
 

Preparation

  • Clean, peel, and cut the bottle gourd into small rectangular pieces. If using, peel and cut the potato into small pieces.

Cooking the base

  • Heat a cooking pan over medium heat and add 2 tablespoons of oil (mustard oil, refined oil, or ghee).
  • Add a pinch of asafoetida (hing) and 1 bay leaf (tejpatta).
  • Add 1 teaspoon of cumin seeds and let them splutter.
  • Add the finely chopped onion and sauté until it turns light brown.

Adding the vegetables:

  • Add the chopped bottle gourd (and potato, if using) to the pan.
  • Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and a pinch of sugar.
  • Add boiled Baragudi Seeds
  • Mix everything well and cover the pan with a lid. Cook until the bottle gourd releases moisture, about 10 minutes.

Cooking with tomatoes

  • Add the chopped tomato and green chillies to the pan. Mix well.
  • Add a little water to prevent sticking and to create some steam for cooking. Cover the lid and cook for 10-15 minutes on medium flame until the tomato becomes soft and integrates with the other ingredients.

Final seasoning

  • Turn off the heat.
  • Add 1/2 tablespoon of roasted cumin and red chilli powder (jeera lanka gunda). Mix well.
  • Optional: If using badi (sun-dried dumplings), fry them separately until golden brown and add them to the cooked vegetables. Mix gently.
  • Serve hot with rice or roti.