Bottle Gourd Leaves (Lauka Ko Saag)
In Nepal, Bottle Gourd Leaves are known as Lauko Ko Saag (लौकाको साग) and are a highly nutritious, cooling, and everyday green vegetable. The tender young shoots and leaves are usually stir-fried in mustard oil with traditional Nepali spices for a simple and healthy side dish.
< 30min
Normal
Mildly 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 stems 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! Serve it as an accompaniment to dal bhat (steamed rice and lentils) and various meat/fish or vegetable curries.
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