Saturday, March 31, 2012

Bori Diye Lau | Bottlegourd with Fried Lentil Dumplings | Lauki Tarkari

Bori diye Lau, bottlegourd, lentil dumpling


Lau / Bottlegourd - 1, small
Bori /Dried Lentil Dumplings - 1 cup,
Green Chillies - 3-4, Slit halfway
Coriander leaves - 1/2 cup, finely chopped, to garnish
Ginger - 1/2 inch piece, grated
Cumin seeds - 1/2 tsp
Cumin/Jeera powder - 1/2 tsp
Turmeric - 1/4 tspBayleaf - 1
Cinnamon - 1 small stick
Sugar - 1/2 tsp
Salt - As required


Peel the Lau/Lauki and chop into small pieces.

Heat oil in a kadai.  Fry the boris till they are brown and keep aside.

Again add some more oil in the kadai and add bayleaf, cinnamon stick, and cumin seeds.  When the cumin seeds start spluttering add the chopped Lau pieces and green chillies and saute for a few minutes.  Add turmeric and mix well.  Then add grated ginger, cumin/jeera powder and salt and mix well.  Saute for a few minutes and cover it with a lid and cook in low flame.  Remove the lid in between and stir it.  Do not add water as the lau will release water on cooking.

Check if the lau is cooked and add sugar and mix well and cook for a minute.  Crush the boris and add them and mix well.  Garnish with coriander leaves.

This simple dish tastes really good with hot rice.

*** Bori = small sun dried balls made of lentil paste(usually Urad dal or moong dal).


  1. Delicious louki subji looks this Bori dumplings are from Bengal?

    1. Hi Rani..

      Yes Boris are commonly used here in Bengal in curries and gravies to enhance the flavor..(these are made from lentil paste and dried out in the sun).

  2. very glad to follow ur spce .. i love bengali food ..thanks for visitng my space ..very innovative blog

  3. This is yum. I'm glad I hobnobbed to your blog. I made the same dish today - missed taking to cooked pictures as folks were hungry at home !!



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