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"I appreciated your recipe for Lau Doga Sukto- Bottle Gourd Stew (Bengali-vegetarian). I found bottle gourd and huge bunches of the stems & leaves at the Farmer's Market today (Berkeley, California). Bottle Gourd is unusual here in California and I've never cooked it before, so I was so happy to find your blog site Rice-n-Curry. Your recipe was delicious!"
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Bori Diey Lau-Bottle Gourd with fried dumplings (Bengali-vegetarian)
Weekday Recipes

Summary: Bori Diey Lau is a simple easy to cook less spicy vegetarian dish of bottle gourd, Bori diey Lau is good to serve with Steamed Rice.

Bori Diye Lau

Introduction: Lau or bottle gourd was supposed to be the product from the kitchen garden of the villages in Bengal. Usually you would find one or two creeper climbing the roof top and eventually producing some essential supply for the kitchen. Bori Diye Lau or bottle gourd with fried lentil dumplings is one of the most common recipes of Lau from Bengali Cuisine. The recipe shared here is from my Mom’s kitchen secret, I had it may be thousand times but still have the craving for it. 
1 Bottle Gourd (about 800gms), peeled and cut into thin small pieces
3-4 Green Chillies slit from the base till halfway
1 Large Tomato chopped finely
½  cup Bori or dried lentil dumplings
1 Bay leaf
2 Cinnamon Sticks
½ Teaspoon whole Jeera or Cumin seeds
1 Tablespoon Cooking Oil
½ Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Cumin or Jeera Powder
1 Teaspoon freshly crushed Ginger
1 Teaspoon Sugar
1 Tablespoon wheat flour dissolved into ½ cup water
1 Tablespoon Ghee

Lau Recipe:
Preparation Time 15 minutes
Cooking Time 15 minutes
Serves 6
Difficulty Level Medium
>Heat Oil in Kadai or Wok
>Fry the Bori till light brown and keep aside
>Add Bay Leaf, Cinnamon Sticks and the whole Cumin seeds to the oil
>When the Cumins start splatter, add the chopped Tomatoes
>Cook the tomatoes well till the pieces start wilt
>Now add the Bottle Gourd pieces and Green chillies
>Fold well, now add the Turmeric, Chilli and Cumin Powder
>Stir well and add little salt add the crushed Ginger
>Ideally the Bottle Gourd should release enough water to cook, if not add a cup of water
>Now cover and simmer for 5 minutes in low heat
>Uncover and check the vegetable
>Now add the sugar and stir well
>Should there be some gravy, add the wheat flour mix with water and stir well
>Check seasoning and adjust salt
>Add the Ghee and half of the fried Bori, fold well
>Transfer to a serving platter and top up with rest of the fried Bori
>Serve with Steamed Rice