Nostalgic Bori Diye Lau Ghonto

History:

Bori Diye Lau Ghonto is a traditional Bengali dish that hails from the Indian state of West Bengal and the surrounding regions. It's a hearty and flavorful curry made with bottle gourd (lau in Bengali) and lentil dumplings known as "bori." This dish is a quintessential example of Bengali cuisine, known for its delicate balance of spices and emphasis on fresh ingredients.

The use of bori (sun-dried lentil dumplings) in Bengali cooking can be traced back to a time when preserving lentil-based foods was a way to ensure a steady food supply throughout the year. Boris are made by soaking lentils, grinding them into a paste, shaping them into small rounds, and then sun-drying them. They can be stored for months and are a versatile addition to various dishes.

Recipe: Bori Diye Lau Ghonto

Ingredients:

• 1 medium-sized bottle gourd (lau), peeled and cubed
• ½ cup bori (sun-dried lentil dumplings)
• ½ cup yellow moong dal (split yellow lentils), soaked
• 2-3 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 2-3 green chilies, slit
• 1 bay leaf
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• Sugar to taste
• Chopped cilantro for garnishing
  
  
  

Instructions:

1. Preparation:

   • Soak the bori in water for about 15-20 minutes until they soften slightly.
   • Peel the bottle gourd and cut it into small cubes.
   • Soak the moong dal in water for about 30 minutes, then drain.

2. Frying the Boris:

   • Heat 2 tablespoons of mustard oil in a pan.
   • Fry the soaked boris until they turn golden brown. Remove and keep aside.

3. Cooking the Dish:

   • In the same pan, add more mustard oil if needed. Heat the oil until it reaches its smoking point.
   • Add cumin seeds and let them splutter.
   • Add the bay leaf and slit green chilies, and sauté for a few seconds.
   • Add the cubed bottle gourd and sauté for 5-7 minutes on medium heat.

4. Spice Mix:

   • Add turmeric powder, cumin powder, coriander powder, red chili powder, salt, and a pinch of sugar. Mix well.

5. Cooking the Lentils:

   • Add the soaked and drained moong dal to the pan. Mix everything together.
   • Cover the pan and let the mixture cook on low heat until the bottle gourd and lentils are soft and cooked through. You may need to add a little water if the mixture becomes too dry.

6. Adding the Boris:

   • Once the bottle gourd and lentils are cooked, add the fried boris to the pan and gently mix them in.

7. Finishing Touches:

   • Check and adjust the seasoning. Add more salt or sugar if needed.
   • Let the dish simmer for a few more minutes so that the flavors meld together.

8. Garnishing and Serving:

   • Garnish with chopped cilantro.
   • Bori Diye Lau Ghonto is ready to be served! It pairs well with steamed rice.

Enjoy your delicious and authentic Bori Diye Lau Ghonto, a classic Bengali dish with a rich history and a wonderful blend of flavors!