Saturday, October 6, 2012

Lau Ghonto/Bori diye Lau

This dish is again a bengali delicacy.Lau or bottle gourd is a vegetable which does not have its own flavor.But it goes very well with shrimp or bori(dried lentil dumpling).Here I am sharing the way bengalis' cooks this dish in a veg way with some special tips from my mom(like adding the chire/poha).Try to cook it and I can assure you that it comes out very good.I like this dish to be little sweetish.If you want you can add little less sugar to it.


  1. Lau(Bottle Gourd) - 1 cut into very small pieces( I have grated it using food processor)
  2. Bori - 10
  3. Green Chilly slit - 2-3
  4. Kalo jeera(kalanjee) - 1/2 tsp
  5. Milk - 1 cup
  6. Chire (poha) - 4 tbsp
  7. Turmeric powder - 1/2 tsp
  8. Cumin powder - 1 tsp
  9. Coriander powder - 1 tsp
  10. Mustard oil - 2-3 tbsp
  11. Sugar - 2tsp 
  12. Salt to taste


  1. Place the lau in a pressure cooker.Add salt.Do not add water.Wait for 1 whistle.Turn off the flame.
  2. Heat oil in a kadai. Fry the bori and keep it aside.
  3. In the same oil, add kalanjee and green chilly.Fry for sometime.
  4. Drain the excess water from boiled bottle gourd.Add the bottle gourd.
  5. Add turmeric powder,cumin powder,coriander powder.little salt,sugar, milk and the fried bari.
  6. Cover and cook for 5-6 mins.
  7. Remove the cover and add poha/chire. Stir it for 4-5 mins.
  8. Add ghee and mix it properly.Turn off the flame.

Lau Ghonto

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