Bori Diye Lau (Bottle Gourd with Sun Dried Lentil Dumplings)

I grew up in a household where my Mum lovingly crafted all kinds of bori, aloo papad (made with potato), sabu papad (made with tapioca), aamshotto (mango leather), each prepared with patience and care. It was a charmed existence, filled with fresh, locally sourced ingredients- a way of life I took for granted at the time. Only now do I realize the magic of those moments: the art of transforming nature’s bounty into something extraordinary, making the most of what was readily available with skill, tradition and love. One of the dishes my mum used to make was this Bori Diye Lau-bottle gourd cooked with sundried lentil dumplings. She used to make the bori from scratch but luckily readymade versions are available in Indian stores, though, of course,they lack that unmistakable touch of home. Bengali cuisine is a beautiful paradox; it can be intricate and layered or incredibly simple, relying on just a few essential ingredients. This dish falls into the latter category. But simplicity doesn’t mean compromise -there is no substitute for Panch Phoron or mustard oil in this recipe. If you’re familiar with Bengali food you know these are the heart and soul of its unmistakable flavors @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 6

Ingredients

• Bottle gourd (lau) 1
• Mustard oil 2 tbsp
• Salt to taste
• Turmeric 2 tsp
• Cumin powder 2 tsp
• Red chili powder 2 tsp
• Green chilies 1, broken
• Bori (dry lentil dumplings) a few, broken
• Panch Phoron 1 tsp
• Whole red chili 1, broken
• Tomato 1, large, chopped
• Flour 1 tbsp
• Bengali Garam Masala 1 tsp
• Ghee 1 tbsp

Method

• Peel the lau (reserve the peel for another dish). Cut the lau into small chunks. Rinse and keep aside.
• Heat mustard oil in a pan. Add the Bori and fry for a few seconds till aromatic and golden. Take it out of the pan.
• To the remaining oil, add Panch Phoron and broken red chilies. Let it splutter.
• Add in the chopped lau. Season with salt and turmeric. Add cumin powder, red chili powder and green chili. Cook on high for 2-3 mins.
• Add 1 cup of water and cover and cook on low till the lau is cooked.
• Add tomato and coriander powder. Cook on high till the tomato softens.
• Add some flour, Bengali Garam masala and ghee. Mix gently. Turn the heat off.
• Serve Bori Diye Lau with some rice and dal.

Notes

Bori or dry lentil dumplings are readily available in Indian groceries.

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