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A classic Bengali comfort food, this dish features tender bottle gourd cooked down into a flavorful, semi-dry curry. Fried lentil dumplings (bori) add a delightful crunch, making it a perfect side for rice and dal.
For 4 servings
Prepare the bori: Heat 2 tablespoons of mustard oil in a kadai or pan over medium heat. Add the bori and fry, stirring constantly, until they turn golden brown (about 2-3 minutes). Remove the fried bori with a slotted spoon and set them aside on a plate.
Make the tempering: In the same pan, add the remaining 1 tablespoon of mustard oil if needed. Add the panch phoron, bay leaf, and dried red chilies to the hot oil. Let the spices splutter for about 30-40 seconds until fragrant.
Sauté aromatics and cook the bottle gourd: Add the grated ginger and slit green chilies and sauté for about a minute until the raw smell of ginger disappears. Add the chopped bottle gourd, turmeric powder, cumin powder, and salt, mixing everything well. Cover the pan and cook on low to medium heat for 15-20 minutes, stirring occasionally, until the gourd is completely soft and mushy.
Finish the ghonto: Once the gourd is cooked and most of the water has evaporated, add the sugar and mix well. Lightly crush the fried bori and add them to the pan. Drizzle the ghee over the top, give it a final mix, and cook for another minute before turning off the heat.
Garnish and serve: Garnish with freshly chopped cilantro. Serve the Lau Ghonto hot with steamed rice and dal.
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A classic Bengali comfort food, this dish features tender bottle gourd cooked down into a flavorful, semi-dry curry. Fried lentil dumplings (bori) add a delightful crunch, making it a perfect side for rice and dal.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 343.51 calories per serving with 11.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Simply omit the final drizzle of ghee or replace it with a teaspoon of mustard oil for a fully vegan dish.
To make this Jain-friendly, omit the ginger from the recipe. The panch phoron provides enough flavor.
For a non-vegetarian version known as 'Lau Chingri', sauté 150g of small prawns/shrimp after the tempering, then proceed with adding the bottle gourd.
To save time, pressure cook the bottle gourd with spices for 1-2 whistles. Then open the cooker, evaporate excess water, and finish with sugar, bori, and ghee.