Lau Bori/ Bottle Gourd cooked with dried lentil dumplings

Lau or bottle gourd is a vegetable that might not be a favourite among many, but, has a lot of nutrition. If you are looking to watch your weight, then incorporate this veggie in your diet, it has low calorie count. The simplicity of the vegetable allows it to soak up all the goodness of the ingredients that you pair with it. This recipe includes another Bengali favourite, bori or dried lentil dumplings. The addition of this simple ingredient is good enough to turn your lau dish into an exotic one. It is best paired with a dal/ lentil soup (moong or masoor) and plain steamed rice.



  • Turmeric and cumin powder
  • I pinch whole Cumin seeds
  • I large bottle gourd
  • 2-3 bay leaves
  • Dal bori (dried pulse cakes/ dried lentil dumplings)
  • Few green chilies
  • Salt and sugar



  • Chop the bottle gourd into thin slices
  • When oil is hot temper it with half tablespoon cumin, 2-3 bay leaves
  • Fry the boris (dried pulse cakes) and crumble it partly
  • Now put cumin, turmeric, chilies paste and keep stirring till all are well cooked
  • Once done pour in the gourd and adjust the seasoning with salt and sugar
  • Sim the oven and cover to cook till done
  • Once done check the water level and rise the flame if it needs to be dried a bit
  • Finish with green chilies and serve when slightly cooled

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