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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.

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