First, wash the lau well and then cut off the top and bottom of the bottle gourd.

Next, peel the lau and cut it from the middle. wash it again with water and the start chopping.

Chop them into small cubes or you can make 2 inches long rectangular pieces.

Now, soak the poppy seeds in water for at least 15 minutes.

After that, put the poppy seeds into the mixer along with some water. Add 2 green chilies, salt to taste, and one dried red chili.

Blend all the ingredients well. You might keep them a bit course for some texture. use sil batta if you have, as that will elevate the taste more.

Next, take a Kadhai or pan and heat some mustard oil. Let the oil smoke a bit.

Keep the flame on medium and after that, add 1 dried red chili in tempering hot oil, and stir for a few seconds, until it sputters and releases fragrance.

Then add the chopped bottle gourd/lau, season it with salt, and let the bottle gourd cook on a medium flame.

Stir it once and cover the kadhai or pan with a lid. Cook until the bottle gourd is almost soft and mushy. Do not over cook the lau.

To this, add the poppy seed or posto paste. Add two tablespoons of water and conbine everything well.

Then increase the heat and cook the poppy seeds and bottle gourd nicely for a few minutes.

At this point, put in two slit green chilis into the kadhai.

When everything starts to come together and tightens a bit, take the lau posto out of the flame and transfer it into a bowl.

Serve it hot with some steamed rice and dal er bora.