Lau Ghonto
A classic Bengali comfort food, this simple curry features tender bottle gourd cooked with fragrant spices and crispy lentil dumplings (bori). It’s a light, wholesome, and mildly sweet dish that pairs perfectly with steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Fry the Bori
- b.Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat.
- c.Add the bori and fry, stirring frequently, for 2-3 minutes until they are golden brown and crisp.
- d.Using a slotted spoon, remove the fried bori from the pan and set them aside on a plate.
- 2
Step 2
- a.Temper the Spices (Phoron)
- b.In the same pan, add the remaining 1 tablespoon of mustard oil.
- c.Once the oil is hot, add the panch phoron, bay leaf, and dried red chilies.
- d.Allow the spices to sizzle and become fragrant, which should take about 30-40 seconds. Be careful not to burn them.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Add the ginger paste and sauté for about 30 seconds until the raw smell disappears.
- c.Add the cubed bottle gourd and potato to the pan.
- d.Stir in the turmeric powder, cumin powder, salt, and sugar. Mix thoroughly to ensure the vegetables are evenly coated with the spices.
- 4
Step 4
- a.Cook the Ghonto
- b.Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes.
- c.The bottle gourd will release a significant amount of water, which will cook the vegetables. Stir occasionally to prevent sticking.
- d.Cook until both the bottle gourd and potato are completely tender and can be easily pierced with a fork.
- 5
Step 5
- a.Finish and Garnish
- b.Once the vegetables are cooked through, gently crush about half of the fried bori with your hands and add them to the pan along with the whole ones.
- c.Add the slit green chilies and drizzle the ghee over the top.
- d.Gently stir everything together and cook for another 2 minutes, allowing the bori to absorb some of the moisture and flavors.
- e.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a young, tender bottle gourd for the best flavor and texture. It will cook faster and be sweeter.
- 2Do not add any water initially. The bottle gourd has a high water content and will cook in its own juices.
- 3The small amount of sugar is essential in Bengali cooking to balance the savory and spicy flavors.
- 4For an authentic taste, use mustard oil. If unavailable, you can substitute with any neutral vegetable oil.
- 5Crushing some of the bori before adding them helps to thicken the dish slightly and distributes their flavor more evenly.
Adapt it for your goals.
With Shrimp
For a non-vegetarian version, add 150g of small, cleaned shrimp (chingri). Sauté the shrimp after the tempering step until they turn pink, then proceed with the recipe. This variation is known as 'Chingri diye Lau Ghonto'.
With MilkWith Milk
For a richer, creamier texture, add 1/4 cup of milk or a tablespoon of heavy cream at the end along with the ghee. This is a popular variation called 'Doodh Lau'.
Without PotatoWithout Potato
To make the dish even lighter, you can omit the potato entirely. The cooking time might be slightly shorter.
With Moong DalWith Moong Dal
Add 2 tablespoons of roasted moong dal (bhaja muger dal) along with the bottle gourd for a nutty flavor and added texture.
Why this is on our healthy list.
Extremely Hydrating
Bottle gourd consists of about 92% water, making this dish an excellent way to stay hydrated, especially during warmer months. Proper hydration is key for skin health and overall bodily functions.
Aids in Digestion
Rich in both soluble and insoluble fiber, bottle gourd promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome. Spices like ginger and cumin further aid digestive processes.
Supports Weight Management
This dish is very low in calories and fat but high in fiber, which helps you feel full and satisfied for longer. This makes it an ideal food for those looking to manage or lose weight.
Rich in Antioxidants
Spices like turmeric contain curcumin, a powerful antioxidant with anti-inflammatory properties. These compounds help protect your body from cellular damage caused by free radicals.
Frequently asked questions
Lau Ghonto is a traditional Bengali vegetarian dish made with bottle gourd (lau). 'Ghonto' refers to a semi-dry, mishmash style of curry. It's typically flavored with panch phoron, ginger, and finished with ghee and fried lentil dumplings (bori).