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.
Lau Bori (Bengali Bottlegord Curry with Vadi)
- 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
- 2 Bay leaves
- 1 Cinnamon ” stick – piece
- ½ tsp Cumin seeds
- 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.
- Add chopped bottle gourd and turmeric and sauté for 2 minutes.
- Next add ground cumin, red chili powder and salt.
- Cover and cook, stirring once in a while, until the veggie is completely cooked and the curry is dry, takes about 15 minutes.
- Crumble the fried vadi on top and serve with steamed rice.