How To Make Lau-er Ghonto

Abhijit Author

By Abhijit

Last Updated May 14, 2022


How To Make Lau-er Ghonto

Ghonto generally prepares in Bengali Cuisine with the vegetables like mulor ghono,enchorer ghono, bandhacopir ghonto(curry with radish, jack fruit, and cabbage) and Non-vegetarian ghontos are like muri ghonto(fish head with aromatic rice. Julian cut bottle gourd is added with tempered panchforon and dry chili with ginger and tomato and sometimes added with lentil fritters finished in a warm, cumin flavored curry and this is How To Make Lau-er Ghonto. And one thing you should remember while making any dish of bottle gourd, please don’t waste the peel. From peel, you can prepare lau er khosa bhaja (bottle gourd peel stir fry) and lau er khosa bata (bottle gourd peel paste) recipe.

You can prepare lau ghonto in many ways. e.g. bori diye lau ghonto(bottle gourd curry with sun-dried lentil dumplings, musuri Daler bora diye lau ghonto(bottle gourd curry with lentil fritters). I am preparing biulir daler bora diye lau ghonto.

It is needless to say the medicinal benefits of bottle gourd, which helps to control blood sugar level and blood pressure. It also helps to reduce stress, benefits heart health, treats sleeping disorders,s and prevents premature greying of hair.

Main equipment required

A Kadai or a frying pan

Serving plate

Blender

Pressure cooker

Skimmer/jharna spatula

Ingredients

Urad dal/biulir dal/kolai r dal/black gram lentils-250 gm

Oil-1 cup- for deep frying the dal fritters( keep 1 teaspoon separate to make lau ghonto)

Ginger-2 inch(half for dal paste and other half for ghonto)

Green chilies-2

Panchforon-1/2 tbsp ( for tempering)

turmeric-1 tbsp

Dry red chili-2 for tempering with panchforon

Tomato-1

Sugar-1/2 tbsp

Salt to taste

Coriander leaves for garnishing

How To Make Lau-er Ghonto

Soak Urad dal/biulir dal/kolai r dal/black gram lentils in warm water for 2 hrs.

Lau-er Ghonto step1

Put dal in a blender jar with ginger and green chili.

Lau-er Ghonto step2

Make a fine paste and keep it aside, do not add water.

Heat sufficient oil in a Kadai

Lau-er Ghonto step3

Drop the batter into small spoonfuls and fry on low-medium heat until it becomes light brown.

Lau-er Ghonto step4

Take it out from the oil with the help of a jharna/skimmer and keep it aside for further use in ghonto.

Lau-er Ghonto step5

Take a Kadai, heat oil, and throw some panchforon and dry chili for tempering

Lau-er Ghonto step6

As they splutter and sizzle add the Julian cut lau in the Kadai

Lau-er Ghonto step7

Then add blended ginger- red chili, turmeric powder, sugar, and salt; stir fry it for 2-3 minutes, then cover the lid and allow it to cook for 10-12 minutes in its own water. No need to add water.

Lau-er Ghonto step8

After 10-12 minutes open the lid and add the dal fritters; mix it well and
again cover it for two minutes.

Lau-er Ghonto step9

Check the salt and the consistency of the curry, if everything is alright take it out from the oven and garnish with coriander leaves.

Lau-er Ghonto step10

 Serve hot with rice.


How To Make Lau-er Ghonto

How To Make Lau-er Ghonto

 Ghonto generally prepares in Bengali Cuisine with thevegetables like mulor ghono,enchorer ghono, bandhacopir ghonto(curry withradish, jack fruit, and cabbage) and Non-vegetarian ghontos are like murighonto to(fish head with aromatic rice. Julian cut bottle gourd is added withtempered panchforon and dry chili with ginger and tomato and sometimes addedwith lentil fritters finished in a warm, cumin flavored curry and this is HowTo Make Lau-er Ghonto. And one thing you should remember while making any dishof bottle gourd, please don’t waste the peel. From peel, you can prepare lauer khosa bhaja (bottle gourd peel stir fry) and lau er khosabata (bottle gourd peel paste) recipe.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Bengali, Indian
Servings 4
Calories

Equipment

  • pressure cooker
  • grinder
  • Serving plate
  • A kadai or a fry pan
  • Spatula

Ingredients
  

  • 250 Urad dal/biulir dal/kolai r dal/blackgram lentils
  • 1 cup Oil-1 cup- for deep frying the dalfritters( keep 1 teaspoon separate to make lau ghonto)
  • 2 inch ginger
  • 2 green chili
  • 1/2 tbsp panchforon
  • 2 dry chili
  • 1 tbsp  turmeric powder
  • salt
  • 1/2 tbsp sugar
  • tomato
  • coriander leaves

Instructions
 

  • Soak Urad dal/biulir dal/kolai r dal/black gram lentils in warm water for 2hrs.
  • Put dal in a blender jar with ginger and green chili.
  • Make a fine paste and keep it aside, do not add water.
  • Heat sufficient oil in a Kadai
  • Drop the batter into small spoonfuls and fry on low-medium heat until itbecomes light brown.
  • Take it out from the oil with the help of a jharna/skimmer and keep it asidefor further use in ghonto.
  • Take a Kadai, heat oil, and throw some panchforon and dry chili fortempering
  • As they splutter and sizzle add the Julian cut lau in the Kadai
  • Then add smashed ginger- red chili, turmeric powder, sugar, and salt; stirfry it for 2-3 minutes, then cover the lid and allow it to cook for 10-12minutes in its own water. No need to add water.
  • After 10-12 minutes open the lid and add the dal fritters; mix it well andagain cover it for two minutes.
  • Check salt and the consistency of the curry,if everything is alright take itout from the oven and garnish with coriander leaves.
  • Serve with hot rice



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