Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lau ghonto (gourd curry). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lau'er ghonto, the close cousin of Lau Chingri, is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices. 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.
Lau ghonto (gourd curry) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Lau ghonto (gourd curry) is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook lau ghonto (gourd curry) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lau ghonto (gourd curry):
- Get 1 bottle gourd peeled and cut into cubes
- Take 1 handful lentil dumplings
- Take 1/2 bunch coriander leaves chopped
- Take 1 teaspoon celery seeds
- Take 3-4 green chillies chilies
- Take 1/2 teaspoon turmeric powder
- Get To taste salt and sugar
- Take 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 (gourd curry):
- Heat oil and temper nigella seeds and green chillies
- Fry the dumplings well
- Add gourd and saute well adding salt and turmeric powder
- Cover and cook stirring occasionally
- Add sugar and coriander leaves
- Serve it with plain rice
Lau'er ghonto, the close cousin of Lau Chingri, is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices. This dish benefits from a low-and-slow cooking method, which really helps draw out all the flavours of the lau. Sorakkai Kurma or Bottle Gourd Korma is a mild creamy curry made in South India with the water filled vegetable. The coconut sauce along with the soft bottle gourd pieces makes this a tasty curry that goes well with all tiffin varieties like dosa, aapam, idiyappam, chapathi etc. Lau Ghonto is a popular Bengali vegetarian dish for the summer months made with Bottlegourd chopped fine and garnished with fried Bori, Lau Chingri, Lau Lau Chingri aka Bottle Gourd with Shrimp.
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