Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lau ghonto bottle gourd stir fry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lau ghonto bottle gourd stir fry is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Lau ghonto bottle gourd stir fry is something which I’ve loved my whole life.
Bottle Gourd skin with potato bhaji. 🔹Background Music🔹 Track: white river — Scandinavianz [Audio Library Release] Music provided by Audio Library Plus. This is a simple, quick, and easy stir-fry made from bottle-gourd peels. The lau'er khosha bhaja is as nutritious as it is delicious.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lau ghonto bottle gourd stir fry using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lau ghonto bottle gourd stir fry:
- Get 1/2 bottle gourd peel off and sliced
- Get 1 small portion of yellow pumpkin
- Prepare 1 handful lentils
- Get 1 bunch coriander leaves chopped
- Make ready 3-4 green chillies chopped
- Make ready 1 tsp celery seeds
- Get 1/2 tsp turmeric powder
- Make ready To taste salt and sugar
- Get As needed oil
Lau Ghonto is a Bengali authentic traditional dish. It is very easy,tasty and healthy dish. In this recipe main ingredient is bottle gourd which is called as LAUKI in Bottle gourd (lau / lauki) is good source of carbohydrates, Vitamin A, C and minerals. It helps in maintaining blood pressure and cholesterol.
Instructions to make Lau ghonto bottle gourd stir fry:
- Heat oil fry the lentils,keep aside
- Now add oil and temper celery seeds and green chillies
- Add gourd and pumpkin stir fry well adding salt and turmeric powder
- Cover it till it is soft
- Add lentils and sugar mix well
- Add coriander leaves chopped and mix well
Nothing is more refreshing on a hot summer day than lau ghonto, bottle gourd cooked in its own juices with peas and badis (badis are sun-dried lentil dumplings, very popular in traditional Bengali cuisine). Fry urad dal bari till ligt red and kept aside. Bottle gourd which is called as LAUKI in Hindi. Ghonto is generally makes in Bengali Cuisine with the vegetables Wash and peel lau/lauki/bottle gourd and slice into finely pieces. Heat oil in a pan and fry the boris till Stir for a while.
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