Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry - Bong Style)

 

          This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished ad a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours. 

• 1 potato, cubed
• 1 small Lau (bottle gourd), cubed, slightly steamed
• 3 tbsp. oil
• 2 bay leaves
• 1 whole red chili
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. 

           Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
         

          Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.

           Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft. 

           When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha.