Ruti, Lau Ghonto and Bori Bhaja

Ingredients

• 500 g Bottle Gourd (Peeled and cut into 1/2-inch cubes)
• 1 medium Potato (Peeled and cut into 1/2-inch cubes)
• 15 pieces Bori (Dried lentil dumplings)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 large Bay Leaf
• 2 pcs Dried Red Chili (Broken in half)
• 1 tsp Ginger Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Salt (Adjust to taste)
• 1 tsp Sugar (Balances the flavors)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Ghee (For finishing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Fry the Bori

   • Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the bori and fry, stirring frequently, for 2-3 minutes until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried bori from the pan and set them aside on a plate.
2. 2

   Temper the Spices (Phoron)

   • In the same pan, add the remaining 1 tablespoon of mustard oil.
   • Once the oil is hot, add the panch phoron, bay leaf, and dried red chilies.
   • Allow the spices to sizzle and become fragrant, which should take about 30-40 seconds. Be careful not to burn them.
3. 3

   Sauté Aromatics and Vegetables

   • Add the ginger paste and sauté for about 30 seconds until the raw smell disappears.
   • Add the cubed bottle gourd and potato to the pan.
   • Stir in the turmeric powder, cumin powder, salt, and sugar. Mix thoroughly to ensure the vegetables are evenly coated with the spices.

Ingredients

• 1 cup Urad Dal Bori (Sun-dried urad dal dumplings)
• 1 cup Mustard Oil (for deep frying)
• 0.25 tsp Salt (or to taste)

Instructions

1. 1

   Heat the oil in a kadai or a small, deep pan over a medium flame. This should take about 2-3 minutes.

   • To test if the oil is ready, carefully drop one bori into it. If it sizzles immediately and rises to the surface without browning too quickly, the temperature is perfect.
2. 2

   Fry the bori in batches until golden and crisp. Do not overcrowd the pan.

   • Carefully slide about half of the bori into the hot oil.
   • Stir them constantly with a slotted spoon to ensure they cook evenly on all sides.
   • Fry for 1-2 minutes until they turn a uniform golden-brown color.
3. 3

   Drain the fried bori and repeat the process for the remaining batch.

   • Using the slotted spoon, lift the bori out of the oil, letting any excess oil drip back into the pan.
   • Place the fried bori on a plate lined with paper towels to absorb residual oil.
   • Fry the second batch of bori using the same method.
4. 4

   Season the bori while they are still hot and serve immediately.

   • Transfer all the fried bori to a serving bowl.
   • Sprinkle with salt and toss gently to coat evenly.
   • Serve hot for the best crunchy texture, typically alongside dal and rice.