Bori Diye Lau Ghonto (Bengali dry Bottle gourd curry with lentil dumplings) is a traditional Bengali vegetarian dish where bottle gourd/lau/lauki is slow cooked with minimal spices and bori/sun dried lentil dumplings in its own juices. It is healthy, it is delicious and oh so easy to prepare.
Hello my lovely friends, I hope all of you are well.
Today, I am sharing a super simple and one of my favourite bottle gourd recipes.
Yes! I love bottle gourd/lauki/lau and since childhood. Heard so many stories from my friends of not liking this particular veggie, even today.
I must have been a weird kid for liking bottle gourd, and for that matter all vegetables. Love all my vegetables as much as I love my fish, meat and eggs. My mum never had any trouble feeding me my daily veggies.
Ingredients for Bori Lauki Ghonto
It requires very few basic ingredients.
- Lau/Lauki/Bottle gourd
- Green chillies
- Cumin seeds
- Bay leaves
- Dried Red Chillies
- Turmeric powder
- Chilli powder
This is a total niramish dish, that is no onion or garlic while making this ghonto. The bottle gourd is cooked in its own juice. Then the boris preferably urad dal bori is fried to golden brown before adding it to the bottle gourd curry. If you do not have bori at home, then you can totally make this without or with this quick masoor dal bora/fritters.
A simple dish with minimal spices and yet such enriching flavours. So warm and comforting when served with rice and dal.
Let’s hop on to the recipe to see how it is made.
Here are few bottle gourd/lauki recipes that you can try.
Bori Diye Lau Ghonto recipe
Bori Diye Lau Ghonto
- large thick bottomed pan
- 1 medium Lau/Lauki/Bottle gourd washed, peeled and very thinly sliced
- 12-15 Urad dal bori/sun dried lentil dumplings
- 1 large Tomato chopped
- 2 tsp Ginger grated
- 2 Green Chillies slit
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1 tsp Jaggery/sugar/sweetener
- Salt (as per taste)
- 3 tbsp Oil
- Wash the bottle gourd well. Then peel it and thinly slice the lauki/lau.
- Heat 2 tbsp of oil in a thick bottomed pan/kadhai on medium heat and fry the bori/lentil dumplings until golden brown. remove with a slotted spoon and keep it aside.
- Add the rest of the oil in that same pan and temper with bay leaves, dried red chilli and cumin seeds.
- When the seeds crackles add the grated ginger and saute for 10 seconds.
- Now add in the chopped tomato and continue sautéing the tomatoes on medium heat until soft and mushy.
- Toss in the bottle gourd/ lauki/lau and mix it well with the masala.
- Add turmeric powder, chilli powder and salt and mix. Now cover and cook on medium-low heat for 18-20 minutes, stirring intermittently.
- After 20 minutes add green chillies and jaggery/sugar/sweetener and mix well. Again cover and cook for 10 minutes or until the bottle gourd is cooked through.
- FInally stir in the fried bori/lentil dumplings and continue cooking for 5 minutes.
- Garnish with chopped coriander leaves and serve it hot with rice or roti.
I hope you enjoy this Bori Lau Ghonto as much as we do!