Back to 4 servings 3 cup bottle gourd (lau/lauki), peeled and cut into very small, thin matchsticks 1 medium tomato, finely chopped 3 green chillies, slit lengthwise 2 tbsp ginger, grated or chopped 1.5 tsp cumin seeds, ground with the ginger into a paste; or 1 tsp ground cumin with grated ginger 2 small bay leaves 1 inch cinnamon stick 0.5 tsp whole cumin seeds 1 tsp turmeric powder 0.5 tsp sugar, optional salt, to taste 0.25 cup moong dal bori (lentil dumplings), fried until warm rich brown and crumbled; optional fresh cilantro, a small handful, finely chopped mustard oil, or neutral oil
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1 Step 1: Heat oil in a kadhai or frying pan over medium heat. Fry the bori, stirring constantly, until warm rich brown, about 1 to 2 minutes. Remove quickly before they burn and set aside.2 Step 2: In the same oil, add the bay leaves, cinnamon stick and whole cumin seeds. When the cumin sputters, about 30 seconds, add the chopped tomato and green chillies.3 Step 3: Sauté the tomato until soft and mushy with no raw smell, about 3 to 4 minutes. Add the cumin-ginger paste and sauté for about 2 minutes, adding a splash of water if it sticks.4 Step 4: Add the chopped bottle gourd and sauté with the spices for 3 to 4 minutes. Add the turmeric and salt and mix well.5 Step 5: Cover and cook on low to medium heat, stirring now and then, until the gourd is fully tender and has released its own water, about 15 to 20 minutes. Add no water unless the gourd is dry or old; add only a little if needed.6 Step 6: Uncover, add the sugar if using, and cook for about a minute until the water has evaporated. The dish should be moist with no gravy.7 Step 7: Crumble the fried bori over the top and garnish with coriander. Serve hot with rice.getsaucepan.com/r/8ce96d3a-a3df-5cd8-bdfd-92e0c2bb147a
Cook this in Saucepan Lau Ghonto (Bengali Bottle Gourd with Lentil Dumplings) as one big step at a time. Hands free, with timers that ring.
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