Niramish Lau Ghonto

Niramish lau ghonto

One of my senior Didi asked for the ‘lau ghonto’ recipe that I cooked in last weekend party. When I was trying to send her a message in facebook I found that my account is temporarily unavailable due to some technical reason. So I thought to make a quick post of that.

Bottle gourd (Bengali term lau) may be cooked in different way. I cooked it without onion and garlic ( Niramish).
Ingredients: 1 medium bottle gourd sliced like french fry,
1 bay leaf,whole garam masala (2 green cardamom, 3-4 cloves, cinnamon stick,)
whole cumin seeds 1/2 tea spoon,
ground roasted cumin seeds 1 teaspoon,
ginger paste 1 tea spoon,
turmeric powder1/2 tea spoon,
cumin powder 1 teaspoon,
coriander powder 1 tea spoon,
milk 1/2 cup,
green chilli 2-3,
salt and sugar according to taste,
oil 2 tablespoon,
cilantro chopped 1 table spoon,
bori fried 1/2 cup (bori is a traditional dry dumplings of lentils)

Start with adding some oil in a frying pan. Add the cumin seeds,green chilli,bay leaf and whole garam masala. When it starts to splutter, add the lau (bottle gourd) and fry in high heat fro 3 -4 minutes. Add turmeric powder and salt. fry for another 3-4 minutes. Now make a paste of ginger, cumin powder and coriander powder. Add it and fry. Here I want to mention that lau generally generates lots of water. While cooking your aim should be to dry up the water that it oozes. You can add a little bit of water if it is too dry . When the spices will smell good, add sugar and milk. If you are planning to add ‘bori'(don’t forget to fry bori ahead of time) this is the time to add it. Let it boil. Turn the heat off when lau ghonto comes to your desired consistency. Add roasted cumin powder and cilantro. Cover the lid. Leave it for 1o more minutes. Lau ghonto is ready to serve now. Enjoy with plain white rice.