Lau Ghonto (Dry Bottle Gourd Curry)


  • 400 gm bottle gourd
  • 1 tbsp yellow moong dal
  • 2 tbsp fresh coriander leaves, chopped
  • 2 bay leaves
  • 1 tsp ghee
  • 2 tbsp grated coconut
  • 2 slit green chillies
  • 1 tbsp mustard oil
  • 1/4 tsp cumin seeds
  • 1 tsp sugar
  • Salt to taste

Method –

  1. Cut the gourd into thin juliennes
  2. Dip in water for a few minutes and then strain
  3. Dry roast the yellow moong dal till aromatic
  4. Wash, strain and keep aside
  5. Heat oil in a wok.
  6. Temper with cumin seeds and bay leaves
  7. Squeeze out excess water from the gourd and add it along with the moong dal
  8. Cover and cook on medium heat for 5 minutes
  9. Water will come out, remove lid and cook the gourd till soft and moisture dries up
  10. Add the grated coconut, slit green chillies and half of the coriander leaves
  11. Add in the sugar and salt
  12. Cover and cook for 2 minutes
  13. Switch off the flame and add ghee
  14. Add the rest of the coriander leaves

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