Thursday, May 8, 2014

Laau er Ghanto | Lau ki Sabji | Bottle Gourd Curry (Dry)

One more traditional Bengali recipe which was missing in my cooking blog. A typical famous Bengali dish which is very common in each of our Bengali house as the season is summer. Why season ? Nothing actually , bottle gourd vegetable is like a very cool one in summer season, so it is very perfect recipe for the summer season. This recipe represents simple, light and healthy too. If you are serving a traditional thali for bengali then you can choose it with typical Bengali moong dal and fishes which you like. And you will rock for the dish. And I believe sometimes eating light is also healthy too.

By the way it is very simple and easy recipe too. if you ask about nutritional value of bottle gourd then it has enough source of vitamin C and Zinc. Cholesterol and Fat free vegetable it is actually. Good source of Calcium. So try this recipe and serve with plain rice and dal.

Bottle Gourd Curry | Laau er Ghanto


Recipe By : Nabanita Das
Preparation time : 10 mins
Cooking time : 20 mins.
Serves : 2 - 3

Ingredients :

1 medium size Bottle Gourd / Laau Chopped (small sized)
4 Green Chili Slit
1 tsp Cumin seed/ Sada jeera
1/2 tsp Onion seeds/ Kalo Jeera
3/4 tsp fenugreek seeds/ Methi dana
1 or 2 Bay leaf
1/2 tsp Jeera powder
1 pinch Turmeric powder
Salt to taste
1/2 tsp Sugar
1 Handful coriander leaves (Finely chopped)
1 Cup Bori (Urad dal Bori) Fried and Crushed
2 tbsp Oil


Cooking Direction :

Heat Oil in a Kadai.
Add cumin seeds,onion seeds,methi seeds, and bay leaves.
When started to splutter , add chopped bottle gourd .
Add little salt and turmeric powder and mix well.
Cover and cook until become soft .
Add cumin/jeera powder and mix well.
When cooked adjust salt and sugar.
Sprinkle chopped coriander leaves,green chili and Bori on it.
Serve with plain rice and dal.

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