Lao Curry
Veg
Vegan
Bottle gourd (lao) cooked in a light curry with mustard oil, green chillies, and turmeric — simple, cooling, and a staple vegetable dish in Assamese households.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | raw papaya, peeled and cubed |
| 1 cup | potatoes, peeled and cubed |
| 1 cup | eggplant, cubed |
| 1 cup | pumpkin, peeled and cubed |
| 1 cup | bottle gourd, peeled and cubed |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 tablespoon | mustard oil |
| 1 teaspoon | salt or to taste |
| 2 cups | water |
| 1 | green chili, slit |
| 1 tablespoon | fresh cilantro, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add mustard seeds and allow them to splutter.
- 3 Add the cubed papaya, potatoes, eggplant, pumpkin, and bottle gourd to the pan.
- 4 Stir in the turmeric powder, cumin powder, coriander powder, and salt.
- 5 Mix everything well and cook for 5 minutes, stirring occasionally.
- 6 Add water and the slit green chili to the pan.
- 7 Cover the pan and let it simmer on low heat for 25-30 minutes, or until the vegetables are tender.
- 8 Once cooked, garnish with chopped cilantro before serving.
Tips
For a more authentic taste, use a clay pot for cooking the curry.