Name: Lau Muger Dal Ghonto (Bengali Style Bottle Gourd Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 medium, size tender bottle gourd, cut into small pieces; 1/4 cup moong dal (split green gram), dry roasted; 1 tomato, chopped; 2 tbsp. mustard oil; 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds); 1/4 tsp. asafoetida; 2-3 green chilies, slit; 8-10 vadi (dried lentil dumplings); salt to taste; 1 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsps. sugar (opt); 1 tbsp. ghee; handful of coriander leaves, chopped

ABOUT Lau Muger Dal Ghonto (Bengali Style Bottle Gourd Curry) RECIPE

This is a typical homemade style bottle gourd that can be seen in many Bengali household. It is a very simple and an easy preparation, where vadi or dried lentil dumplings are added to give this dish a crunchy effect. It is cooked with minimum of spices and in mustard oil, which gives this dish an authentic taste and flavour. So go ahead and try this healthy side dish that is light on the stomach and relish with either rice or chapatti.

Ingredients Serving: 3

1 medium, size tender bottle gourd, cut into small pieces
1/4 cup moong dal (split green gram), dry roasted
1 tomato, chopped
2 tbsp. mustard oil
1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
1/4 tsp. asafoetida
2-3 green chilies, slit
8-10 vadi (dried lentil dumplings)
salt to taste
1 tsp. turmeric powder
1 tsp. roasted cumin powder
1 tsps. sugar (opt)
1 tbsp. ghee
handful of coriander leaves, chopped

Instructions

Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron and allow it to splutter.
Now add the green chilies and asafoetida. Saute for a few seconds. Add the bottle gourd, fried vadi, dry roasted moong dal and all the dry spices.
Mix everything well and cook, covered on a low flame. Sprinkle water if required and stir at intervals. When almost done add the tomatoes and continue to cook till the moisture is all absorbed.
Switch off the flame and add the ghee followed by the coriander leaves. Give it a stir and keep it covered for 5 minutes. Serve as a side dish with either rice or chapattis.

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