Lau Ghanta
A classic Bengali comfort food, this dish features tender bottle gourd cooked with fragrant spices and crispy lentil dumplings (bori). It's a simple, wholesome, and slightly sweet vegetable preparation that pairs perfectly with steamed rice.
For 4 servings
Fry the Bori
- Heat the mustard oil in a kadai or heavy-bottomed pan over medium heat until it is shimmering.
- Add the bori and fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp.
- Using a slotted spoon, remove the fried bori and set them aside on a plate.
Temper the Spices
- In the same oil, reduce the heat to medium-low. Add the panch phoron, bay leaf, and broken dried red chilies.
- Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
Sauté Aromatics and Vegetables
- Add the ginger paste and slit green chilies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
- Add the cubed potatoes and cook for 3-4 minutes, stirring occasionally, until they are lightly golden at the edges.
- Now, add the cubed bottle gourd, turmeric powder, cumin powder, and salt. Mix everything thoroughly to ensure the vegetables are evenly coated with the spices.
Cook the Ghanta
- Cover the pan with a lid and reduce the heat to low.
- Cook for 15-20 minutes. The bottle gourd will release its own moisture, so there is no need to add water. Stir every 4-5 minutes to prevent sticking.
- Continue cooking until both the bottle gourd and potatoes are completely tender and can be easily pierced with a fork.
Finish and Garnish
- Once the vegetables are soft, add the sugar and mix well. Use the back of your spoon to gently mash some of the bottle gourd pieces to achieve the characteristic 'ghanta' consistency.
- Lightly crush about half of the fried bori with your hands and add them to the pan. Gently fold them in.
- Turn off the heat. Drizzle the ghee over the dish and sprinkle with garam masala. Give it a final gentle stir.
- Garnish with the remaining whole fried bori and freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve
- Serve the Lau Ghanta hot as a side dish with steamed rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select a young, tender bottle gourd with smooth, pale green skin for the best flavor and texture.
- 2Do not add any water while cooking. The bottle gourd has high water content and will cook in its own juices, which concentrates the flavor.
- 3The small amount of sugar is crucial in Bengali cuisine to balance the savory and spicy notes. Don't skip it.
- 4For an authentic taste, mustard oil is highly recommended. If unavailable, you can use a neutral vegetable oil.
- 5Add the crushed bori at the very end to ensure they retain some of their delightful crunch.
- 6Lightly mashing the cooked bottle gourd helps create the semi-dry, integrated texture that defines a 'ghanta'.
Adapt it for your goals.
Non-Vegetarian
For a classic variation, make 'Lau Chingri'. Sauté 150g of small prawns (chingri) marinated in turmeric and salt before adding the vegetables.
With DalWith Dal
Add 2-3 tablespoons of soaked moong dal along with the bottle gourd for a thicker consistency and added protein.
With CoconutWith Coconut
Add 2-3 tablespoons of freshly grated coconut along with the sugar for a richer, slightly sweeter flavor profile.
Spicier VersionSpicier Version
Increase the number of green and dried red chilies, or add a pinch of red chili powder along with the other powdered spices for more heat.
Why this is on our healthy list.
Hydrating and Cooling
Bottle gourd is composed of over 90% water, making this dish incredibly hydrating and having a cooling effect on the body, which is especially beneficial in warm climates.
Rich in Dietary Fiber
Both bottle gourd and potatoes are good sources of dietary fiber, which aids in digestion, promotes satiety, helps maintain stable blood sugar levels, and supports overall gut health.
Aids Digestion
The spices used, such as ginger and cumin, are known for their digestive properties. They can help reduce bloating and indigestion, making this a light and easy-to-digest meal.
Source of Plant-Based Protein
The 'bori' (lentil dumplings) are made from lentils, providing a good source of plant-based protein, which is essential for muscle repair and overall body function.
Frequently asked questions
One serving of Lau Ghanta (approximately 160g) contains around 150-180 calories, depending on the amount of oil and ghee used. It is a relatively low-calorie side dish.