This is a typical home made style Bottle Gourd curry that is very commonly made in many Bengali household. Bori / vadi / dried lentil dumplings are used to prepare this simple recipe for a crunchy effect. It is cooked with minimum of spices, the dominant flavour comes from the coriander leaves and the ghee that is added to the end product. It goes well as a side dish with both rice and chapattis.
- 1 medium size bottle gourd, diced
- 3 tbsp. mustard oil
- 7-8 bori / vadi / dried lentil dumplings
- 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- 2 green chilies, slit
- salt ot taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder (preferably dry roasted & ground)
- handful of coriander leaves, chopped
- 1 tsp. ghee (clarified butter)
Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the vadi and fry till golden in colour.
Then add the diced bottle gourd, salt, turmeric powder, cumin powder and green chilies. Mix everything well and cook, covered on a low flame till they turns soft and the moisture dries up.
When done, add ghee and coriander leaves and give it a stir. Serve as a side dish with either rice or chapattis.