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5 from 1 vote

Bori Diye Lau Ghonto

A traditional Bengali vegetarian dish where bottle gourd/lau/lauki is slow cooked with spices and bori/sun dried lentil dumplings in its own juices.
Prep Time10 mins
Cook Time40 mins
Course: Main Course, Side Dish
Cuisine: Bangladeshi, Bengali, Indian
Keyword: bengali lau bori, bengali lauki recipe, Bottle gourd recipe, Lau ghonto
Servings: 4
Author: Arpita@Gastronomic Bong


  • 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.


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