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Sunday, 5 October 2014

Lau Ghonto (Bottlegourd Curry - Bengali Style)

       
         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.














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