Description
Bottle gourd, locally known as lau, is a highly versatile and widely grown vegetable in Bangladesh. From the species Lagenaria siceraria, this pale green gourd has a light, watery texture and a neutral taste that easily takes on the flavors of accompanying spices or proteins. Lau is often cooked in a variety of ways—mashed as bharta, simmered in lentils, or paired with fish and shrimp in curries. It’s especially popular during summer months for its cooling effect and high water content, which aids in hydration. In rural and urban homes alike, bottle gourd holds an essential place in everyday Bengali meals.