logo
Food Advertising by

This is such a simple dish and can be whipped up in less than 30 minutes. After trying all these Bengali recipes here is my high level summary: most of the vegetarian curries (that I tried) do not have onion or garlic and are tempered with spices like cinnamon stick and/ or bay leaf and seasoned with grated ginger Bengalis absolutely love their poppy seeds. Well this curry doesn’t include poppy seed action, but the other 2 points from my summary hold true. This is another recipe that I got from Sandeepa’s Bong cookbook and I followed the recipe to the T.

Print Recipe
Lau Bori (Bengali Bottlegord Curry with Vadi) Yum
Lau Bori (Bengali Bottlegord Curry with Vadi)
Course side dish
Cuisine bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 ¼ Bottle gourd ” – medium, peeled and chopped into pieces
  • 2 Tomato – medium, finely chopped
  • 1 tsp Ginger – , grated
  • 2 - 3 chilies Green
  • ½ tsp Cumin Ground
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • ½ cup Moong dal vadi – fried until golden brown
  • to taste Salt
For tempering:
  • 2 Bay leaves
  • 1 Cinnamon ” stick – piece
  • ½ tsp Cumin seeds
Course side dish
Cuisine bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 ¼ Bottle gourd ” – medium, peeled and chopped into pieces
  • 2 Tomato – medium, finely chopped
  • 1 tsp Ginger – , grated
  • 2 - 3 chilies Green
  • ½ tsp Cumin Ground
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • ½ cup Moong dal vadi – fried until golden brown
  • to taste Salt
For tempering:
  • 2 Bay leaves
  • 1 Cinnamon ” stick – piece
  • ½ tsp Cumin seeds
Lau Bori (Bengali Bottlegord Curry with Vadi)
Instructions
  1. Heat 1tbsp oil in a sauté pan; add the tempering ingredients and once the seeds start to splutter, add the tomatoes and cook covered until they turn mushy.
  2. Add chopped bottle gourd and turmeric and sauté for 2 minutes.
  3. Next add ground cumin, red chili powder and salt.
  4. Cover and cook, stirring once in a while, until the veggie is completely cooked and the curry is dry, takes about 15 minutes.
  5. Crumble the fried vadi on top and serve with steamed rice.
Recipe Notes

Lets see what my fellow marathoners have been cooking up today.

Curry in a hurry under 30 min:Aarthi, Divya, Jayashree, Kaveri, Pavani,

Seven Days of Indian Sweets:Gayathri, Priya Suresh,

Seven Days of Microwave Meals: Monika,

Seven Days of Regional Specials:Harini, Vaishali,Suma, PJ

Seven Days of Colorful Dishes Kid's Special: Kalyani

Summer Coolers:Jayasree, Kamalika, Srivalli

Share this Recipe

12 thoughts on “Lau Bori (Bengali Bottlegord Curry with Vadi)”

  1. Loving the addition of moong vadis. I love minapappu vadiyalu with greens and hopefully would like this as well. I will surely give it a try.

  2. Lau bori is my all time favorite specially when the bori is made pf urad dal..U have a nice blog with varieties of wonderful recipe.Sunanda’s Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *