Hello friends! Back with a new recipe for you all since it’s Monday today. A unique deep fried stuffed vegetable delicacy for all of you Lauer Jali or Pur Bhaja, originally made with Ash Gourd or Chalkumro. Replaced the ash gourd with tender bottle gourd due to unavailability of the former in my current location.
A traditional East Bengal (now Bangladesh) recipe which is also popular in my home state of Tripura due to the presence of the Bangal (Bengalis of Bangladesh are referred to as Bangals) community with their roots in Bangladesh.
As such the multi-cultural background has been a blessing in disguise for us since we have grown up relishing a variety of delicacies belonging to various communities.
Coming back to today’s dish, it happens to be a simple and easy to prepare recipe, one of my personal favourites.
Have grown up eating this tasty fried pur bhaja prepared by my Ima as a young girl. She doesn’t stick to the same set of stuffing ingredients except for freshly ground mustard paste.
The use of freshly ground mustard paste in this delicacy as the main stuffing ingredient, makes it one of the tastiest fried food item. You can also add finely chopped onions along with the other stuffing ingredients.
And the best way to relish it is simply mix and have it with some piping hot plain rice.
For the picky-eating hubby who had tasted it for the very first time, this deep fried bhaja was a hit. Have had to prepare it for two consecutive days as a fried side dish enjoyed with dal and rice for lunch.
Curious in knowing the ingredients and the detailed method? Take a note of the details mentioned below for your reference which has been shared by Ima over the phone a week ago.
Lauer Jali or Pur Bhaja
Yields 15 small Bhajas
1 small tender Bottle Gourd/Lau/Dudhi/Lauki, wash and peel off the skin
3 Tbsp Yellow Mustard seeds, ground to smooth and thick paste
2 Green Chillies, finely chopped
1 Tbsp fresh Coriander, finely chopped
1/3 tsp Turmeric powder
Salt to taste
1/3 cup Rice Flour
A pinch of Turmeric powder
1/3 tsp Salt
1/2 cup (100 ml) oil for Deep frying
1.In a small bowl mix the chopped green chillies, coriander, turmeric powder, salt with the mustard paste and set aside.
2.Cut the bottle gourd to equally thick round disc shapes.
3.Partially slit a little in the middle of each round disc to fill the stuffing. (Do not completely halve them, slightly leave one end uncut)
4.Fill each piece with little stuffing mixture and set aside.(as shown in the second last pic)
5.In a mixing bowl add and mix the rice flour, turmeric powder, salt with some water to a pourable thick consistency batter.
6.Heat oil in a deep frying pan or wok on medium flame.
7.Dip the stuffed bottle gourd one by one into the batter and deep fry on low flame till golden brown on both sides.(fry 3 to 4 pieces at a time)
8.Once done remove and serve hot with some piping hot plain rice. You can either mix and enjoy the pur bhaja with rice or have a bite of the crispy and soft bhaja along with some dal and plain rice.
This Lauer Jali/Pur Bhaja is going to be part of our 59th #FoodieMonday #Bloghop theme #StuffedVeggies.