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Preparation Time : 5
Cook Time : 20
Total Time : 25
Whole Bottle Gourd 1 nos
Yellow Moong Dal,roasted 1/2 cups
Bori or dried lentil dumplings 1/4 cups
Mustard Oil 1 tbsp
Bengali Five Spice or Panch Phoron 1/4 tsp
Whole Dried Red Chilies 2 nos
turmeric powder 1 tsp
cumin powder 1/2 tsp
Sugar(optional) 1 tsp
Salt or to taste 1/2 tsp
Whole Green Chilies 2 nos
Coriander Leaves Chopped 1/4 cups
Ghee 1 tsp
Heat oil in a pan, fry the dumplings and keep aside.
In the same oil, add paanch phoron and dried red chillies. Once it splutters, add the chopped bottle gourd and stir for 1-2 minutes.
Keep the flame low. Add roasted dal and dry spices along with salt and sugar.
Cover and cook for 5-7 minutes. The bottle gourd will release enough water. Add extra water only if required.
When the bottle gourd is partially cooked, add the dumplings and whole green chillies. Cook for another 2-3 minutes or till the bottle gourd is done.
Switch off the flame, add chopped coriander and ghee and mix.
Serve Lau Munger Ghonto with steamed rice.
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