A unique way of making Bengali Lau Mug Er Ghonto / Bottle Gourd Curry (Dry) with minimal flavour combinations.
Wash and peel the bottle gourd (use a fresh one) and cut it into Bengali style. Description is there in the post. Please refer the picture for reference.
Wash the lentils and dry it throughly. Keep it aside
In a kadhai , dry roast the lentils till golden brown. You can sprinkle little ghee too while roasting the lentils. Keep it aside.
In the same kadhai, heat the mustard oi. Temper it with cumin seeds and bay leaves.
Tip in the grated ginger and green chillies and saute for couple of minutes.
Add the bottle gourd, with turmeric powder, roasted moog dal/ lentils and salt. Mix it properly, Close the lid, lower the heat and let it cook till soft and tender.
Bottle gourd will release lots of water and it will get cooked in its own juice.
This will take around 30 minutes and keep stirring in between.
If the bottle gourd becomes soft and tender, proceed with the next step. Else continue with the above step for few more minutes or till it is done.
Add the coriander powder, daler bora / lentil fritters and continuing the cooking process for another 5 minute.
This is a dry preparation and taste best when water is not added in this recipe.
The quantity of the bottle gourd will reduce to almost 1/2 of its original volume . Check for all the seasonings. Take care while stirring the curry, as not to break the lentil fritters.
Once done, drizzle more ghee, add the sugar. Give a nice stir.
Garnish with chopped coriander leaves and freshly grated coconut (optional).
Serve this with steamed rice.