Narkel die lau bori ghonto
Bottle gourd tempered with mustard seeds and cooked with coconut and bori.
- 1 bottle gourd
- 1 tbsp mustard oil or canola/vegetable oil
- 8-10 boris lentil dumplings (optional)
- 2 green chilies
- 1/2 tsp mustard seeds
- salt to taste
- sugar to taste
- 1/4 cup grated coconut
- 1 tsp ghee optional
Wash, peel, and grate the bottle gourd. You can also chop it very finely. If you cannot manage very thin chopping then you will have to steam the gourd before adding it to the oil. (Reserve the peels to make lau er khosha bhaja)
Heat oil in a pan. Fry boris until golden brown. Remove onto a kitchen towel and set aside.
To the same oil, add green chilies and mustard. As they start to splutter, add the grated bottle gourd. Add salt, sugar and give everything a good stir. Cover and cook, stirring occasionally, for 10 minutes or until the bottle gourd has softened.
Adjust salt and sugar, add grated coconut, ghee and fried boris. Stir and remove from heat.
Seve with steamed white rice.
Serving: 4g | Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 77mg | Potassium: 29mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Iron: 1mg