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.