A comforting and light Assamese curry made with tender bottle gourd and boiled eggs. This simple, home-style dish from Northeast India is subtly spiced and pairs perfectly with steamed rice for a wholesome meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(Serving includes 1 cup of curry and 2 boiled eggs.)
307cal
15gprotein
16gcarbs
21g
Ingredients
500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Bengali lentil dish made with chana dal, coconut, and a hint of sweetness. This rich and fragrant dal is a festive favorite, perfect with luchi or steamed rice.
About Lau aru Koni Anja, Steamed Basmati Rice and Bootor Dail
This assamese dish is perfect for lunch. With 846.97 calories and 31.160000000000004g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Turmeric Powder
(Plus a pinch for frying eggs)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Fry the Eggs
Heat 1 tbsp of mustard oil in a kadai or deep pan over medium heat.
Gently add the hard-boiled and peeled eggs. Sprinkle a pinch of turmeric powder over them.
Sauté for 2-3 minutes, turning carefully, until they develop a light golden, slightly crisp skin. This prevents them from breaking in the curry.
Remove the fried eggs with a slotted spoon and set them aside.
2
Prepare the Tempering and Sauté Aromatics
In the same pan, add the remaining 2 tbsp of mustard oil.
Once the oil is hot, add the bay leaf and cumin seeds. Allow them to crackle for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala and Bottle Gourd
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy.
Add the powdered spices: turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for 1 minute until fragrant.
Add the cubed bottle gourd and salt. Stir gently to coat the gourd pieces evenly with the masala.
Sauté for 2-3 minutes.
4
Simmer the Curry
Pour in 2 cups of warm water and stir everything together. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low-medium, cover the pan with a lid, and let it simmer for 10-12 minutes, or until the bottle gourd is tender when pierced with a fork.
5
Finish and Garnish
Gently slide the fried eggs into the simmering curry.
Sprinkle the garam masala over the top.
Cover and cook for a final 2-3 minutes to allow the eggs to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tsp Sugar (Adjust to taste for the classic sweet-savory balance)
1 tbsp Ginger Paste
2 pcs Green Chili (Slit lengthwise)
2 tbsp Ghee
0.25 cup Coconut (Thinly sliced or finely chopped)
1 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the chana dal under cool running water until the water runs clear.
Soak the dal in 2-3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for even cooking.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the soaked and drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, 1/2 tsp of the salt, and 1/2 tbsp of the ginger paste.
Stir well, secure the lid, and cook on medium heat for 4-5 whistles.
Turn off the heat and allow the pressure to release naturally. The dal should be soft and tender but still hold its shape.
3
Prepare the Tempering (Tadka)
While the dal is cooking, heat the ghee in a small pan over medium heat.
Add the sliced coconut and fry for 2-3 minutes until it turns golden brown and crisp. Remove with a slotted spoon and set aside.
In the same ghee, add the bay leaf, dried red chilies, and cumin seeds. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
Add the asafoetida, the remaining 1/2 tbsp ginger paste, and the slit green chilies. Sauté for another 30-45 seconds until the raw aroma of the ginger disappears.
4
Combine and Simmer
Once the pressure has released, open the cooker. Using the back of a ladle, gently mash about 10% of the dal against the side of the pot to thicken the consistency.
Pour the hot tempering over the cooked dal and stir to combine.
Place the cooker back on low heat. Add the sugar, remaining salt, garam masala, and most of the fried coconut pieces (reserve a tablespoon for garnish).
Stir gently and let the dal simmer for 5-7 minutes, allowing the flavors to meld beautifully. Adjust salt and sugar if needed.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and the reserved fried coconut.
Let the dal rest for 5 minutes before serving. This allows the flavors to deepen. Serve hot with luchi, puri, roti, or steamed rice.
