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.
250Urad dal/biulir dal/kolai r dal/blackgram lentils
1cupOil-1 cup- for deep frying the dalfritters( keep 1 teaspoon separate to make lau ghonto)
2inchginger
2green chili
1/2tbsppanchforon
2dry chili
1tbsp turmeric powder
salt
1/2tbspsugar
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.