Bottle Gourd Leaves (Louka Ko Saag)
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
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Directions
Wash and clean the leaves and stems of the bottle gourd thoroughly.
Separate the stems from the leaves. Cut the stem into 3cm pieces and roughly chop the leaves.
Finely chop the small green chilies and the tomatoes.
Heat a pan with the mustard oil over low heat.
When the oil is hot, roast the fenugreek seeds, the cumin seeds, and the mustard seeds until they become fragrant and a dark golden color.
Add the small green chilies and the tomatoes.
Cook for 2 minutes, then add the stems, the salt and the turmeric powder. Cover and cook for about 5 minutes, until the stems are tender.
Add the leaves. Cover and simmer until the leaves and the stems are completely cooked.
Ready! Enjoy it with rice or roti.
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