Bori diye Lau er Ghonto | বড়ি দিয়ে লাউ ঘন্ট
This bori diye lau er ghonto is a classic niramish ranna recipe where lau or bottle gourd (Bangla: লাউ) is stir-fried with basic spices and bori. To explain it in simpler terms, a ghonto is a Bengali vegetarian dish where batonette cut (match stick cut) vegetable is cooked with cumin seeds, ginger, and bay leaf.
Servings 3 people
Ingredients
- 1 Lau or Bottle Gourd weighing approx 500-600 gms
- ¼ cup Kolai dal er Bori
- 2 tbsp Mustard Oil
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- 2 tbsp Ginger grated
- Salt to Taste
- 1 tbsp Sugar
- 1 tbsp Ghee
Instructions
- Prepare the vegetable - Cut the top off and peel the bottle gourd all the way around. Cut it into large rounds and then proceed to cut them in matchstick style or as they say in batonette cut. Keep it aside1 Lau or Bottle Gourd
- Frying bori - Heat a tablespoon of mustard oil in a kadhai or wok. Drop the kolai dal er bori and swirl them around till they are golden and crispy. Be careful while frying the bori as they tend to get burnt very quickly, so keep stirring them and take them out as soon as they turn light golden.2 tbsp Mustard Oil, ¼ cup Kolai dal er Bori
- Cooking vegetable - Add another tablespoon of oil to the pan and add cumin seeds and bay leaf1 Bay Leaf , ½ tsp Cumin Seeds
- As the seeds splutter, add the lau pieces. Give it a thorough mix before covering the pan with a lid to cook the bottle gourd pieces
- After 2-3 minutes of cooking on low-medium heat, you will notice that it has reduced in volume after releasing water.
- Add salt, sugar, grated ginger, and ghee.2 tbsp Ginger, Salt to Taste, 1 tbsp Sugar, 1 tbsp Ghee
- Garnish & serve - Add the fried bori and give them a rough crush while mixing into the dish. Serve it hot with rice.