Bottle gourd curry (Lau ghonto)


Bottle gourd is known for its health benefits. This simple vegetable is full of goodness and helps you stay healthy in many ways. I cook with this vegetable very often. My personal favourite is majjigehuli, which is a yogurt based curry. Next in line is lau ghonto, which is a Bengali style curry. Simple and very easy to make, this can make a great side dish for a quick week day meal.

To make this dish, I cook thinly sliced bottle gourd in some whole and ground spices and finish it off with coriander leaves. That’s it. So simple to make and so healthy and nutritious.

 

 

Ingredients:

Bottle gourd – 1 medium
Green chilli – 3-4 or as per taste, slit
Oil – 2 tbsp
Bay leaves – 2
Dry red chilli – 1
Bengal Five Spice (Paanchforon) – 1 tbsp (fenugreek, nigella, black mustard, cumin, and fennel seeds)
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Ginger – ½ inch, grated Salt – to taste Sugar – a pinch
Ghee – 1 tbsp
Coriander leaves – to garnish

Method:

  1. Peel and wash the bottle gourd. Cut into long thin strips
  2. Heat oil in a fry pan. Add panchforon and let it splutter. Add bay leaves, dry red chilli, ginger, green chilli and fry for a minute
  3. Add bottle gourd, turmeric, cumin powder, salt and sugar. Mix well
  4. Cover and simmer until the bottle gourd is soft. Increase the flame to dry up any excess water
  5. Turn off the heat, add 1 tbsp ghee and mix well
  6. Garnish with coriander leaves and serve hot

 

thinly slice bottle gourd

Peel and thinly slice bottle gourd

 

Temper panchforon

Temper panchforon, bay leaf and dry red chilli

 

Cook bottle gourd and spices

Cook bottle gourd and spices until completely done

 

 

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