DISH RESEARCH · Side dish
Lau pata bata
Sayantani Mahapatra Mudi’s selected Lau Pata Bata grinds washed bottle-gourd leaves with shrimp, chopped garlic, nigella and green chillies, then cooks the paste in mustard oil with salt and turmeric and serves it hot.
About Lau pata bata
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sayantani Mahapatra Mudi’s Lau Pata Bata, published by A Homemaker’s Diary, is her spicy Bengali bottle-gourd-leaf paste with shrimp, chopped garlic, nigella seeds and green chillies. This selection retains the shrimp and her mustard-oil choice.
The bottle-gourd leaves are washed several times in hot water. The leaves, shrimp, supplied chopped garlic, nigella seeds and green chillies are placed in a grinder jar and ground into a coarse paste.
Salt is adjusted in the prepared paste. Mustard oil heats and the paste cooks over low heat with turmeric, until oil starts to bubble at the sides.
The mixture cooks uncovered, following the author’s instruction for this leaf preparation. The same ground shrimp, leaves and seasonings remain together in the paste.
The finished paste is served hot. The selected optional extra mustard oil is drizzled on top at serving.
Ingredients in Lau pata bata
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Bengali