Lau Khar
A gentle Assamese bottle gourd curry with the distinct alkaline touch of khar. Lightly spiced and comforting, this homestyle dish lets the soft lauki and clean, earthy flavors shine.
For 4 servings
- prep · ~10 min
Prepare the bottle gourd.
Peel the bottle gourd, remove any mature seeds if needed, and cut it into medium cubes. Crush the ginger and slit the green chilies.
- saute · ~2 min
Heat the oil and spice the base.
1.Heat mustard oil in a pan over medium heat until it reaches a smoking point, then lower the heat slightly.2.Add panch phoron and let it sizzle for a few seconds.3.Add crushed ginger and green chilies and cook until fragrant.TIPDo not burn the spice mix; a few seconds in hot oil is enough. - saute · ~4 min
Cook the bottle gourd.
Add the bottle gourd cubes and salt. Mix well and cook for 3 to 4 minutes so the vegetable starts to soften and picks up the flavors.
- simmer · ~12 min
Simmer until tender.
Pour in the water, cover, and cook on medium-low heat until the bottle gourd is fully tender but still holding its shape.
- simmer · ~3 min
Add the khar and finish the dish.
Stir in the khar and simmer uncovered for 2 to 3 minutes. Taste and adjust only with a little more salt if needed; the flavor should stay light and clean.
TIPAdd khar near the end so its distinctive alkaline flavor stays clear and balanced. - serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a tender bottle gourd; if the seeds look hard or large, remove the seeded center before cubing.
- 2Let the mustard oil reach smoking point first to mellow its raw sharpness before adding panch phoron.
- 3Keep the bottle gourd pieces medium-sized so they soften evenly without breaking down into mush.
- 4Add khar only after the gourd is fully tender; prolonged boiling can make its alkaline note taste harsh.
- 5Simmer uncovered for the last few minutes so the broth stays light but not watery.
- 6This dish tastes best fresh, but if reheating, do it gently and avoid a long boil after the khar is in.
- 7Serve with plain steamed rice rather than strongly spiced sides so the clean khar flavor remains noticeable.
Adapt it for your goals.
Mild
Reduce to one green chili or omit it for a gentler version that keeps the classic clean taste of lau khar.
more brothyMore-brothy
Add a little extra water and simmer briefly for a lighter, soupier khar that pairs especially well with hot rice.
with potatoWith-potato
Add a small potato cut into cubes along with the bottle gourd for a heartier homestyle version with more body.
low oilLow-oil
Use slightly less mustard oil and cook covered after tempering; good if you want the same flavor profile with a lighter finish.
Why this is on our healthy list.
Hydrating Vegetable Base
Bottle gourd is a water-rich vegetable, making this curry feel light, soothing, and easy to eat with a simple meal.
Lightly Spiced and Gentle
With only ginger, green chili, and panch phoron, the dish delivers flavor without relying on heavy masalas or rich gravies.
Modest Use of Fat
The recipe uses a small amount of mustard oil, so the curry stays relatively light while still carrying the tempering flavors well.
Frequently asked questions
Khar is an alkaline filtrate traditionally made from ash or banana peel preparations in Assamese cooking. It gives the dish its signature clean, slightly alkaline taste.
