Recipes of popular Bengali dishes fresh from the kitchen

Post Page Advertisement [Top]

Main Ingredients:
500 gm bottle gourd/lau finely chopped; 2 green chillies; ½ cup fresh coriander leaves chopped.

  • ½ tsp whole cumin
  • 2 dry chilies
  • 2 bay leaves
  • 1 tsp cumin paste/powder
  • ½ tsp turmeric powder
  • ½ tsp sugar
  • Salt to taste.
  1. Temper the oil with dry chillies, bay leaves and whole cumin.
  2. When the spices start to splutter, add chopped bottle gourd.
  3. Add turmeric powder, cumin powder, salt and green chillies. Fry until it releases water.
  4. Put a lid on it and let it be cooked in low flame for 10 minutes.
  5. Open the lid, add sugar and cook for another 5 minutes with the lid on.
  6. Adjust the salt and thickness of the gravy according to your taste.
  7. Turn off the heat and garnish with fresh coriander leaves.
  8. Serve hot with plain rice. 

| Designed by Colorlib