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 
• 1 tsp. salt or 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. 

Lau Shaker Ghonto (Bottle Gourd Greens Curry with Mixed Veggies - Bong style)

 

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

          I added some ghee to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 8-10 tender Bottle Gourd leaves & tender twigs washed, drained & chopped
• A cup each of mixed veggies (pumpkin, French beans, radish, eggplant, carrot, parwal), chopped lengthwise
• 3 tbsp. mustard oil
• 8-10 bori (badi / dried lentil dumplings)
• 2 bay leaves
• 1-2 dry red chilies
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
• 1 tsp. roasted cumin powder
• salt to taste
• 1 tsp. turmeric powder
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. ghee

       

          Heat oil in a pan / kadai and fry the bori till light golden in colour. Drain and keep aside. 

          Temper the same oil with panch phoron, bay leaves and dry red chilies. Sauté for a few seconds. 

          Then add the mixed veggies, salt, roasted cumin powder and turmeric powder. Mix everything well and sauté for 2-3 minutes. 

          Now add the bottle gourd leaves along with the twigs, green chilies, fried bori and grated ginger. 

          Give it a mix and cook, covered on a low flame till done. Sprinkle some water if necessary and keep stirring at intervals. 

          Switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis for a comforting meal.

        Heat oil & fry the bori till light golden in colour. Keep aside. 

Temper the same oil with panch phoron, bay leaves & dry red chilies. Sauté for a few seconds. 

Add the mixed veggies, salt, cumin powder & turmeric powder. Mix well & sauté for 2-3 minutes. 

 Add the bottle gourd leaves along with the twigs, green chilies, fried bori & grated ginger. Give it a mix & cook, covered on a low flame till done. Sprinkle some water if necessary & keep stirring at intervals. 

Switch off the flame & add the ghee. Give it a toss & keep it covered for 2-3 minutes. 

           Serve with hot steamed rice or chapattis for a comforting meal.

Bottle Gourd Leaves & Parsley Leaves Pakora / Fritters

 

           These Pumpkin leaves and parsley leaves can be turned into some amazingly delicious pakoras / fritters. Just pick up some tender bottle gourd leaves and parsley leaves and dish out these yummy pakoras. Relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check out the step by step pictorial recipe to prepare these yummy fritters. 

          Tea time without some fried snacks is just meaningless. One can't resist the temptation of deep fried pakoras. A bowl of hot and crispy pakoras is anytime welcome. So dish out these easy to make yummy pakoras / fritters made of bottle gourd leaves and parsley leaves. 

          These crispy treats are just perfect with your evening cuppa. You can also serve them as appetizers with chutney, sauce, labneh, hummus or cheese spread. They are absolutely easy to prepare as it requires only few basic ingredients. I made them both spicy and tangy. However, it can be adjusted accordingly. 

             

           If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. These amazing pakoras are also great as an accompaniment to dal chawal or curd rice. 

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoyed with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 10-12 Pumpkin Leaves, chopped
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1 tsp. nigella seeds (kalonji)
• pinch of baking soda
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry / shallow fry

            In a bowl, combine together all the above mentioned ingredients (except oil). Add very little water, only if required and prepare a dough. keep aside for 10 minutes.

            Take a small portion of the dough and give a round and slightly flat shape.

           Heat oil in a pan and drop the prepared pakoras, few at a time and fry on a low flame on all sides till light golden in color. 

            Drain on a tissue paper and serve hot with sauce or chutney as an appetizer, as a tea time snack or as a side dish with rice-dal combo.

In a bowl, mix all the above mentioned ingredients (except oil). 

Add very little water, only if required & prepare a dough. keep aside for 10 minutes.

Take a small portion of the dough & give a round and slightly flat shape.

Heat oil in a pan & drop the pakoras, few at a time, & fry on a low 

flame on all sides till light golden in colour. 

                              Drain on a tissue paper.

                        Serve hot with chutney, sauce or with a cup of tea.