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A classic Bengali comfort food, this dish features tender bottle gourd cooked with fragrant spices and crispy lentil dumplings (bori). It's a simple, wholesome, and slightly sweet vegetable preparation that pairs perfectly with steamed rice.
For 4 servings
Fry the Bori
Temper the Spices
Sauté Aromatics and Vegetables
A classic Bengali comfort food, this dish features tender bottle gourd cooked with fragrant spices and crispy lentil dumplings (bori). It's a simple, wholesome, and slightly sweet vegetable preparation that pairs perfectly with steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 207.57 calories per serving with 4.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Ghanta
Finish and Garnish
Serve
For a classic variation, make 'Lau Chingri'. Sauté 150g of small prawns (chingri) marinated in turmeric and salt before adding the vegetables.
Add 2-3 tablespoons of soaked moong dal along with the bottle gourd for a thicker consistency and added protein.
Add 2-3 tablespoons of freshly grated coconut along with the sugar for a richer, slightly sweeter flavor profile.
Increase the number of green and dried red chilies, or add a pinch of red chili powder along with the other powdered spices for more heat.
Bottle gourd is composed of over 90% water, making this dish incredibly hydrating and having a cooling effect on the body, which is especially beneficial in warm climates.
Both bottle gourd and potatoes are good sources of dietary fiber, which aids in digestion, promotes satiety, helps maintain stable blood sugar levels, and supports overall gut health.
The spices used, such as ginger and cumin, are known for their digestive properties. They can help reduce bloating and indigestion, making this a light and easy-to-digest meal.
The 'bori' (lentil dumplings) are made from lentils, providing a good source of plant-based protein, which is essential for muscle repair and overall body function.
One serving of Lau Ghanta (approximately 160g) contains around 150-180 calories, depending on the amount of oil and ghee used. It is a relatively low-calorie side dish.
Yes, Lau Ghanta is a very healthy dish. Bottle gourd is low in calories, high in water content and fiber, and rich in vitamins. The use of minimal oil and wholesome spices makes it a nutritious choice for daily meals.
Absolutely. While bori adds a wonderful crunch and flavor, the dish is still delicious without it. You can simply skip the first and last steps involving the bori.
If your bottle gourd is older, it might have less moisture. If the vegetables start sticking to the pan, you can add a splash (2-3 tablespoons) of hot water, cover, and continue cooking on low heat.
Yes, this is a very popular Bengali variation called 'Lau Chingri'. Marinate about 150g of small shrimp with salt and turmeric, lightly fry them, and set aside. Add them back to the pan when the bottle gourd is halfway cooked.
Store leftover Lau Ghanta in an airtight container in the refrigerator for up to 2 days. The bori may lose its crispness upon reheating, but the flavor will remain excellent.
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