Forget Litti Chokha, Lauki Jabar should be the new Bihari dish you should try

Considering Bihar and its rich food culture, Litti Chokha typically takes centre stage in most people’s thoughts. Yet, if you assumed that’s the entirety of Bihar’s cuisine, think again. Prepare your palate for a delightful journey through a much lesser-known delicacy but just as tasty — Lauki Jabar.

People of Bihar also call it Lauka Jabar. Food historian and chef Sadaf Hussain said, “Lauki Jabar is a perfect summer dish as it is easy to digest and light on your palette because it contains at least 50% water.”

We chanced upon this unique dish when actor Neena Gupta shared its recipe on her Instagram page. This dish holds a special place among the people of Bihar, being a favourite culinary delight. Lauki, also known as Bottle Gourd, has been a staple in Indian cuisine and is known to be rich in vitamins B and C, alongside other essential nutrients.

“Additionally, it aligns well with the dietary preferences of the region, where rice holds cultural significance, particularly after Chhath Puja, a festival where women who have fasted throughout the day seek nourishment with easily digestible foods like Lauki Jabar,” added Hussain.

 

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According to chef Hussain, you can make lauka jabar even tastier by adding mustard oil in place of ghee as it incorporates its own tangy and spicy taste into the food cooked in it.

Lauki Jabar is a perfect summer dish as it is easy to digest and light on your palette because it contains at least 50% water. (Source- Freepik)

Health benefits of Lauki Jabar

Chef Hussain says “Lauki Jabar is soupy and the ingredients added to it are rich in fibre and help for better digestion.” Lauki or Bottle Gourd has an alkaline pH, which can help balance the acidity levels in the stomach.

How do you make it at home?

In her instructional video, Neena Gupta guides viewers through the preparation of this delicious recipe. The process involves grating the lauki and soaking rice. She then proceeds to cook the grated lauki along with the soaked rice on the stove, emphasising the use of minimal water.

Simultaneously, she prepares a tempering, or tadka, to infuse the dish with flavor, which comprises cumin seeds, garlic cloves, coriander seeds, curry leaves, and a dash of red chili powder. Once mixed thoroughly, the dish is ready to be served.

Chef Hussain said, “As such there is no experiment needed with Lauki Jabar because it is already healthy. However, individuals who don’t consume rice can opt for millet in place of it.”

As the aroma of Lauki Jabar fills kitchens and Instagram feeds alike, it serves as a reminder of the boundless creativity and nourishment found in India’s rich culinary tapestry. So, whether you’re savouring it in Bihar or recreating it in your kitchen, Lauki Jabar beckons as a flavourful ode to tradition, health, and the joy of communal dining.

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