I am going to keep this post short and sweet because I just want to share this easy beautiful recipe with all my readers. Now Lau or Lauki or Bottle gourd whatever you call it is a very simple vegetable with not much complications in its texture or taste so it adapts very well when added to another ingredients - be it moong dal ( Lau moong) , shrimps (Lau Chingri) or in this case lentil dumplings - bori as we Bengalis call it. In Assamese cuisine we would even put it in our simple sour fish curry - Masor Tenga. I love this vegetable in all its forms and try out different dishes in my kitchen every now and then. It hardly needs too many spices,just a few basic ones and your are good to go..err eat I mean.Its a perfect summer vegetable because of its high water content and cooks in its own juices. Find the Lau Bori recipe below.
Ingredients:
Lau /Lauki /Bottle gourd - 1 medium sized - finely chopped
Lentil dumplings/Bori - a handful - I used the mini masoor dal ones but any variety can be used.
Paanchphoron - 1 tsp
Ginger - 1 tsp - grated
Turmeric powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Oil - 1 tsp + ! tbsp. for frying the dumplings/bori
Green chillies - a few
Ghee - 1 tsp
Method:
In a pan add the 1 tbsp oil, once the oil heats up, add the bori and fry on medium flame till they turn golden brown in colour. Remove from pan and reserve for later use.
In tha same pan add 1 tsp oil , splutter the paanchphoron till it releases a mild aroma.
Add the finely chopped gourd/lau and the ginger. Give it a mix, cook for 2 mins.
Add the turmeric powder. Cover and let it cook on low flame for 10 mins till all the water is released and the gourd is cooked in its own juices.
Once all the water dries up , add the salt,sugar,green chillies and the dumplings/bori. Cover and let it cook for another 5 mins.
* One tip I learnt from my Maa is that..always add the salt and sugar at the end or else the gourd would take a longer time to cook and get a bland taste.
Remove from heat , pour the ghee on top and serve hot with rice. Goes well with rotis too.
Ingredients:
Lau /Lauki /Bottle gourd - 1 medium sized - finely chopped
Lentil dumplings/Bori - a handful - I used the mini masoor dal ones but any variety can be used.
Paanchphoron - 1 tsp
Ginger - 1 tsp - grated
Turmeric powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Oil - 1 tsp + ! tbsp. for frying the dumplings/bori
Green chillies - a few
Ghee - 1 tsp
Method:
In a pan add the 1 tbsp oil, once the oil heats up, add the bori and fry on medium flame till they turn golden brown in colour. Remove from pan and reserve for later use.
In tha same pan add 1 tsp oil , splutter the paanchphoron till it releases a mild aroma.
Add the finely chopped gourd/lau and the ginger. Give it a mix, cook for 2 mins.
Add the turmeric powder. Cover and let it cook on low flame for 10 mins till all the water is released and the gourd is cooked in its own juices.
Once all the water dries up , add the salt,sugar,green chillies and the dumplings/bori. Cover and let it cook for another 5 mins.
* One tip I learnt from my Maa is that..always add the salt and sugar at the end or else the gourd would take a longer time to cook and get a bland taste.
Remove from heat , pour the ghee on top and serve hot with rice. Goes well with rotis too.
So when do you add the bori?
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