This is a simple Bengali style bottle gourd / Lauki curry made on a daily basis in all Bengali household. It is cooked with minimum of spices, the dominating flavour being that of coriander leaves. Bori (vadi / dried lentil dumopings) is used for the veg. version.
For the non-veg. version, generally it is cooked with prawns or fish head. Garnish with ghee as an added flavour. It pairs well as a side dish with chapattis.
- One med. size bottlegourd, chopped finely, preferably
- 8-10 bori (vadis / dried lentil dumplings)
- 2 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin and nigella (kalonji) seeds
- 1 bay leaf (opt0
- 2 green chilies, slit
- 1 tsp. ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. ghee (clarified butter)
- 2-3 tbsps. coriander leaves, chopped
Heat the oil in a pan and fry the vadis till golden brown. Keep aside. Temper the same oil with the panch phoron. After it stops spluttering, add the ginger and fry for a few seconds.
Now add the chopped bottle gourd, green chilies, salt, turmeric powder, fried bori and cumin powder. Cook, covered on a low flame. Sprinkle water and stir at intervals.
When the bottle gourd becomes soft and is done, add the ghee and the coriander leaves and mix well. Serve as a side dish with chapattis or rice.
Heat oil in a pan and fry the vadis and keep aside.
Temper the same oil with panch phoron. Let it splutter.
Add the ginger and saute for a few seconds.
Add the chopped bottle gourd, salt, turmeric powder, green chilies
and cumin powder followed by the .....
.......fried vadis. Cover and cook on a low flame till done. Stir at
intervals and sprinkle water if needed.
When done, add the coriander leaves and ghee. Mix well and serve.