Lau Korai Shuti is a simple Bengali dish made with bottle gourd and fresh green peas. The soft, melt-in-the-mouth lau cooked with vibrant shuti (green peas) creates a harmony of flavors that pairs perfectly with steamed rice or roti. If you love light, wholesome, and homestyle Bengali cooking, Lau Korai Shuti will quickly become your go-to everyday recipe!
✅ What is Lau Koraishuti?
Lau Koraishuti (or Lau Korai Shuti) is a simple, semi-dry Bengali curry made with bottle gourd (lau) and green peas (koraishuti/shuti). The dish is naturally sweet from both lauki and peas, making it a popular winter comfort meal in Bengal.
Bottle gourd is known by different names such as calabash gourd, New Guinea bean, white-flowered gourd, long melon and Tasmania bean.
✅ Health Benefits of Bottle Gourd (Lau)
Bottle gourd or Lauki (Hindi) is incredibly nutritious and often recommended in Indian diets because it:
- ✅ Helps with digestion due to its high water and fiber content
- ✅ Keeps the body hydrated
- ✅ Supports weight loss (low calories + high volume)
- ✅ Helps regulate blood pressure
- ✅ Is excellent for heart health
- ✅ Has cooling and detoxifying properties
- ✅ Aids liver function
A perfect vegetable for light, healing, and homely meals!
Lau Korai Shuti Recipe:
Lau Korai Shuti is one of those soul-warming Bengali dishes that instantly reminds you of home. Mildly sweet, delicately spiced, and beautifully comforting, this bottle gourd and green peas curry is a staple in Bengali kitchens during winter.
Lau Koraishuti is a flavourful and delicious niramish ranna curry, quick and easy to prepare. A healthy vegetarian side dish that pairs well with steaming hot Dal-Bhat!
- To make Bengali Lau Koraishuti, firstly wash, peel and thinly slice fresh bottle gourd.
- Next mince ginger. Also keep the peas ready.
- Heat oil in a kadai and toss in cumin, dry red chilli and bay leaf.
- Next add grated ginger, followed by sliced bottle gourd and peas. Stir well and fry for a couple of minutes.
- Then sprinkle jeera powder and salt. Mix well, cover and cook for ten minutes over medium heat till the lau is cooked and the dish is almost dry.
- Now blend in milk and sugar. Cook on low heat till the bottle gourd and peas are cooked and all the liquid is absorbed. Allow the flavours to come together.
- Lastly, drizzle ghee on top and remove.
- Serve Lau Korai Shuti with Steamed Rice and Dal.
Looking for simple vegetarian options? My collection of lauki recipes brings you easy, flavourful dishes made with everyday ingredients, like our Ridge Gourd Halwa
🍽️ Serving Suggestions for Lau Korai Shuti
Serve this comforting Bengali curry with:
- 🍚 Steamed rice (classic & traditional)
- 🍛 Basanti pulao for a festive touch
- 🫓 Roti/chapati for a light dinner
- 🍞 Luchi or paratha for a richer, indulgent meal
- 🍲 Alongside dal, fried papad, or begun bhaja for a complete Bengali thali experience
🌟 Variations of Lau Korai Shuti
- Niramish (No onion-garlic) version
– The most authentic version! Only ginger and panch phoron. - With potatoes
– Add small cubes of potatoes for extra body. - With onions
– Some households sauté onions for a slightly richer base. - With coconut
– Add grated coconut or coconut milk for a creamy, festive version. - With poppy seed paste (posto)
– A Bengali favorite! Add 1 tbsp posto paste for nutty flavour.
✅ Tips for Perfect Lau Korai Shuti
- Cut bottle gourd into small cubes for faster cooking.
- Always use mustard oil for the true Bengali aroma.
- Do not add extra water—lau releases its own moisture.
- Add peas toward the beginning so they soften along with the lau.
- A pinch of sugar balances flavors beautifully.
- Cook on low heat to let flavors develop naturally.
- Finish with a touch of ghee for a richer taste.
🌟 You Might Also Love
- 🥔 Alu Bhate – A comforting mashed potato Bengali classic that pairs beautifully with rice.
- 🍳 Dimer Dalna – A spicy, flavour-packed Bengali egg curry perfect for weekday meals.
- 🥬 Lal Shak Bhaja – A vibrant stir-fried red amaranth dish that adds colour and nutrition to your thali.
Dudh Diye Lau Recipe details below:
Dudh Diye Lau Recipe - Bottle Gourd And Peas Curry
Ingredients
- Bottle Gourd – 2 cups, finely chopped
- Peas – ½ cup
- Ginger, grated – 1 tsp
- Cumin seeds – ½ tsp
- Oil – 1 tsp
- Bay Leaf - 1
- Red Chilli – 1
- Cumin powder – ½ tsp
- Sugar – 1 tsp
- Milk – 1/3 rd cup
- Salt to taste
- Ghee - ½ tsp
Instructions
- Peel and thinly slice the bottle gourd and finely mince the ginger.
- Heat oil in a pan. Add bay leaf, broken red chilli and cumin seeds.
- When the cumin seeds start to sizzle, add grated ginger and fry till the raw smell disappears.
- Put in the bottle gourd and peas. Mix well and sauté for 1-2 minutes.
- Add cumin powder and salt and combine well.
- Cook covered for about 10 minutes on medium flame till all the water evaporates. In between, remove the lid and stir well. Water need not be added as the bottle gourd releases a lot of water. (However, if the bottle gourd isn’t fresh, then sprinkle a little water and cook)
- When the bottle gourd is ¾ th cooked, add milk and sugar. Blend well and cook till the bottle gourd turns tender, the peas are cooked and the dish is almost dry.
- Top with a blob of ghee and serve Lau Korai Shuti as a side dish with Rice and Dal.
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