18/08/2026
Make a delicious Lau Pata, Narkel, Chingri Vorta (mashed bottle gourd leaves with coconut and prawns) by sautéing tender bottle gourd leaves, grated coconut, and prawns with aromatics, then mashing them into a flavorful paste.
Ingredients 🍤🥬
10-12 tender bottle gourd leaves (lau pata),
washed and chopped1/2 cup small prawns (chingri), cleaned and deveined1/4 cup grated coconut (narkel)
4-5 cloves garlic,
chopped1 small onion,
chopped3-4 green chillies (adjusted to taste)
2 tablespoons mustard oil
1/2 teaspoon turmeric powder
Salt to taste
Instructions 👩🏫
Marinate the prawns with a pinch of salt and turmeric powder.Heat 1 tablespoon of mustard oil in a pan and lightly fry the prawns for 1-2 minutes until pink. Remove and set aside.In the same pan, add the remaining mustard oil. Sauté the chopped garlic, onion, and green chillies until fragrant and golden.Add the grated coconut and sauté for another minute until light brown.Add the chopped bottle gourd leaves, a little salt, and a splash of water. Cover and cook on medium heat until the leaves turn soft and tender.Allow the mixture to cool down completely.Transfer the cooked leaf mixture and fried prawns to a traditional grinding stone (sil-nora) or a food processor/mixer grinder. Pulse or grind into a coarse, rustic paste.Finish with a raw drizzle of mustard oil and mix well. Serve warm with steamed rice.
