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.
Servings: 4
Equipment
- large thick bottomed pan
Ingredients
- 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
Instructions
- 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.
