Lau Shak Chorchori

 

          This is a traditional Bengali style curry made with tender Bottle Gourd leaves and few tender twigs. A whole lot of mixed veggies and some fried bori (dried lentil dumplings) are added to make this simple and healthy recipe. It is cooked in mustard oil for an authentic touch.

          I added some ghee and roasted cumin powder to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice. However, one may also have it with chapatti. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 3 cups Bottle gourd leaves & tender twigs, washed, drained and chopped
• 2-3 tbsp. mustard oil
• 1 tsp. panch phoron 
• 2 bay leaves
• 1 dry red chili, broken
• 2 green chilies
• 8-10 bori / vadi / mangodi (sun dried lentil dumplings)
• 1 tsp. ginger, grated
• A cup each of veggies (pumpkin, radish, eggplant, carrot, Pointed gourd, long beans, raw papaya), chopped 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. ghee

          Heat oil in a pan and fry the bori / vadi till golden color. Keep aside. 

         Temper the same oil with bay leaves, dry red chili and panch phoron. Sauté till it stops spluttering.

          Add the chopped radish, long beans, raw papaya, carrot and pointed gourd. Stir fry on a low to medium flame for 2-3 minutes

          Then add the twigs, chopped pumpkin and eggplants. Sauté for 2-3 minutes.

          Now add the chopped greens, turmeric powder, salt to taste, fried bori / vadi, green chilies and ginger.  Cover and cook by stirring at intervals.  

          Sprinkle some water if necessary and cook till the veggies turns soft. When done, add the roasted cumin powder and ghee. Give it a stir and switch off the flame.

          Serve with hot steamed rice. It can also be had with chapattis. 








Note--
1.   Instead of ghee, you can also add mustard paste or kasundi to the end product. 

2.  Bori (dried lentil dumplings) can be substituted for fried prawns in the non-veg. version.

3.  Apart from the veggies I have used, you can also add potato, drumstick, French beans, taro root, bottle gourd, etc. 

               Heat oil in a pan & fry the bori / vadi till golden color. Keep aside. 

Temper the same oil with bay leaves, dry red chili & panch phoron. Sauté till it stops spluttering.

Add the chopped radish, long beans, raw papaya, carrot & pointed gourd. Stir fry on a low to medium flame for 2-3 minutes.

  Then add the twigs, chopped pumpkin & eggplants. Sauté for 2-3 minutes.

Now add the chopped greens, turmeric powder, salt to taste, fried bori / vadi, green chilies & ginger.  Cover & cook by stirring at intervals. Sprinkle some water if necessary & cook till the veggies turns soft. 

When done, add the roasted cumin powder & ghee. Give it a stir & switch off the flame.

           Serve with hot steamed rice. It can also be had with chapattis.