Pani Lau Anja

1. 1
   prep

   Prep the vegetables.

   1.Peel the pumpkin and bottle gourd. Remove any seeds or fibrous centers.

   2.Cut both into uniform 1-inch cubes. Rinse and set aside.
2. 2
   temper · ~3 min

   Make the panch phoron tempering.

   1.Heat mustard oil in a deep pan or kadhai over medium heat until it reaches its smoking point and turns pale yellow.

   2.Lower the heat and add the panch phoron. Let it crackle and pop for 30 seconds.

   3.Add the dried red chilies and crushed garlic. Sauté until the garlic turns light golden, about 30 seconds.

   TIPLet the mustard oil smoke properly to remove its raw pungency. This is key to the authentic Odia flavour.
3. 3
   boil · ~20 min

   Cook the vegetables in the tempered base.

   1.Add the cubed pumpkin and bottle gourd to the pan.

   2.Sprinkle in the turmeric powder and salt. Stir gently to coat the vegetables with the tempering.

   3.Pour in 3 cups of water. Add the slit green chilies.

   4.Bring to a rolling boil, then lower the heat to medium and let it simmer uncovered until the vegetables are fork-tender, about 15-18 minutes.
4. 4
   garnish

   Finish with fresh coconut and coriander.

   1.Turn off the heat. Sprinkle the grated fresh coconut over the curry.

   2.Garnish with chopped coriander leaves.

   3.Let it rest for 2 minutes before serving to let the flavours settle.

   TIPThe fresh coconut is essential — it adds a subtle sweetness and creaminess that balances the mustard oil's sharpness.
5. 5
   serve

   Serve warm with steamed rice.

   Ladle the thin curry into bowls, ensuring every serving gets a good mix of vegetables and the flavourful broth. It pairs beautifully with plain steamed rice and a wedge of lemon on the side.

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