Lau 1 pc (Kochi Lau/Bottle Gourd)

Get The BEST Quality, Authentic Lau 1 pc (Kochi Lau/Bottle Gourd) At The Lowest And Best Price With Free Home Delivery In Dhaka,Bangladessh At Quicky Bd (Used In Curries, Gravies,Stew, bharta,varta,bhorta, bhaja,vaja, baja,dal rice bhat pulao alu khichuri/kichuri, dalna, chorchori, mixed lentil soups) This pure healthy fresh antioxidant​ big large boro bengali sweet mishti misti misty deshi kochi young ripe pakka paka green lau plant food can be used as boiled bhaji/ bhorta/ borta/ vorta/ organic dishes, ranna vegetable, tarkari/ torkari vaji/ sabji/ sobji shobji/ green seasoned fish with lau, lau with chingri/ shrimps, lentil curry,lau pitha, lau pakoras, llau halwa, lau pickles full of nutrition health benefits nutritional value. Buy online vegetables today. dam koto cooking bazar grocery vegetables.

Lau (লাউ), also known as bottle gourd or calabash, is a staple vegetable in South Asian, African, and Middle Eastern cuisines. It is part of the cucumber family (Cucurbitaceae) and is valued for its mild flavor, versatility, and impressive nutritional profile. Lau is especially popular in Bengali households, where it features prominently in everyday meals and traditional recipes.

Lau (লাউ), known as bottle gourd in English, is a versatile vegetable used extensively in South Asian, Middle Eastern, and East Asian cuisines. Its mild flavor, soft texture, and high water content make it suitable for a variety of dishes, from savory curries to refreshing desserts. Lau is a highly versatile and nutritious vegetable that plays a vital role in traditional cuisines. Its ability to adapt to both savory and sweet dishes, combined with its numerous health benefits, makes it a cherished ingredient in kitchens worldwide. Natural, organic, versatile gourd for culinary purposes

Lau is an essential ingredient in Bengali households and is often paired with lentils, shrimp, or mustard paste Lau has been used in traditional Indian medicine (Ayurveda) for centuries to treat various ailments Lau is featured in elaborate dishes like Shukto, a bittersweet vegetable medley popular in Bengali cuisine.

Lau is much more than just a vegetable; it is a symbol of nourishment and versatility in the kitchen. Its subtle flavor and soft texture make it a perfect base for both simple and elaborate dishes. Packed with health benefits and steeped in cultural significance, lau continues to be a cherished ingredient in traditional cuisines around the world. Whether served as a hearty curry, a cooling soup, or a sweet halwa, lau is a testament to the beauty of simple, wholesome ingredients.

Gourd is yellowish-green in color and usually in the shape of a bottle. The vegetable has a white pulp, with white seeds embedded in the spongy flesh. 100 g of gourd contains 15 calories, 100 g for edible portion contains 1 g fat. Its water content is 96% and It is low in saturated fat, cholesterol, high in dietary fiber, Vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese. It promotes weight loss. The vitamins, minerals and dietary fiber in gourd keep the body well-nourished and curb unnecessary appetite, especially if you drink its juice in the morning on an empty stomach.

Health Benefits

1. Promotes Digestive Health:

   • The high fiber content aids digestion and prevents gastrointestinal issues.

2. Aids in Weight Loss:

   • Its low calorie and high water content help in maintaining a healthy weight.

3. Hydrates and Cools the Body:

   • Especially beneficial during hot weather or for those with dehydration.

4. Supports Heart Health:

   • Potassium helps regulate blood pressure and improve cardiovascular health.

5. Improves Skin Health:

   • Rich in antioxidants and water content, which nourish the skin.

6. Manages Blood Sugar Levels:

   • Lau is low in carbs, making it suitable for diabetic diets

7. High Water Content:

   • About 92% of lau is water, making it hydrating and refreshing.

8. Low in Calories:

   • Ideal for weight management and low-calorie diets.

9. Rich in Fiber:

   • Supports digestion and prevents constipation.

10. Packed with Nutrients:

    • Contains vitamins C and B, as well as essential minerals like potassium, iron, and magnesium.

11. Detoxifying Properties:

    • Helps cleanse the body and support liver health.

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Traditional Curries

• Lau Chingri (Bottle Gourd with Shrimp):

  • A popular Bengali dish where lau is cooked with shrimp in a mildly spiced curry.

• Lau Dalna:

  • A vegetarian curry made with lau, potatoes, and a tomato-based gravy spiced with turmeric, cumin, and garam masala.

• Bottle Gourd and Lentil Curry:

  • Cooked with moong or masoor dal, making it a wholesome and comforting dish.

Soups and Stews

• Lau Diye Dal:

  • Lau is added to lentils for a light, nutritious dish often served with rice.

• Bottle Gourd Soup:

  • A simple, clear soup made with bottle gourd, garlic, ginger, and minimal spices, often consumed for its cooling properties.

• Vegetable Stew:

  • Lau is included in mixed vegetable stews for its soft texture and moisture.
  • Lau is often used in clear soups for a light, hydrating meal.

Snacks and Fritters

• Lau Pitha (Bottle Gourd Dumplings):

  • Traditional snacks where grated lau is mixed with rice flour and fried or steamed.
  • Grated lau is used in fritters or added to rice flour to make dumplings (pitha)

• Lau Pakoras:

  • Batter-coated and deep-fried slices of bottle gourd as a crispy snack.

Desserts and Sweets

• Lau Halwa:

  • A sweet dish where grated lau is cooked with milk, sugar, and cardamom, garnished with nuts and raisins.
  • A sweet dish where grated lau is cooked with milk, sugar, and nuts.

• Doodhi Barfi:

  • Lau is cooked with condensed milk and sugar to make dense, sweet fudge pieces.

Side Dishes

• Lau Bharta:

  • Mashed and seasoned with mustard oil, onions, green chilies, and salt for a simple side dish.
  • Lau Bharta: Mashed bottle gourd mixed with mustard oil, onions, and chilies.

• Lau Bhaji:

  • Stir-fried bottle gourd with minimal spices for a light accompaniment to rice or bread.

Stuffed Dishes

• Stuffed Lau: Bottle gourd is hollowed out and filled with spiced mixtures of meat, paneer, or lentils, then baked or slow-cooked.

Cooling Summer Drinks

• Lau Juice:
  • Fresh bottle gourd juice, often consumed for its hydrating and detoxifying properties.
  • Fresh lau juice is consumed for its detoxifying and hydrating benefits.

Festive and Special Dishes

• Lau Shukto:

  • A bittersweet Bengali dish with bottle gourd and other vegetables cooked in a mustard and poppy seed-based gravy.

• Lau Er Malai Curry:

  • Bottle gourd cooked with coconut milk and mild spices, served as a delicacy in Bengali cuisine.

Pickles

• Lau Pickles:
  • Bottle gourd is preserved with mustard seeds, vinegar, and spices to make tangy pickles.

• Curries and Stews:

  • Lau Chingri: Bottle gourd cooked with shrimp in a flavorful curry.
  • Lau Dalna: A vegetarian curry with lau and potatoes in a spiced tomato-based gravy.
  • Lau Diye Dal: Cooked with lentils like moong dal for a hearty, nutritious dish.

• Stuffed Lau:

  • The gourd is hollowed out and filled with spiced mixtures of lentils, meat.

Key Characteristics

1. Appearance:Lau is usually elongated, cylindrical, or round with a pale green, smooth outer skin.
   • Its size can vary significantly, ranging from a few inches to over a foot long.
2. Flesh and Seeds:
   • The inner flesh is white and spongy, with soft, edible seeds in young gourds.
   • As it matures, the seeds and flesh become harder and less suitable for cooking.

Cooking Tips

• Peeling: Remove the skin completely as it can be tough, especially in mature bottle gourds.
• Seasoning: Lau absorbs flavors well, making it ideal for spiced and mildly flavored dishes.
• Pairing: Lau pairs well with mustard oil, shrimp, lentils, and coconut milk.

• Choosing Fresh Lau: Look for firm, light green gourds without blemishes. Avoid overripe ones, as they tend to be hard and bitter.

• Peeling: The skin is usually removed before cooking, as it can be tough.

• Quick Cooking: Lau cooks quickly and absorbs flavors well, so it is best not to overcook it.

• Flavor Pairing: Lau pairs beautifully with mustard oil, shrimp, lentils, and earthy spices like cumin and coriander.

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