Stay tuned to our new posts and updates! Click to join us on WhatsApp L&C-Whatsapp & Telegram telegram Channel
L&C-Silhouette Subscribe
The L&C-Silhouette Basket
L&C-Silhouette Basket
A hand-picked basket of cherries from the world of most talked about books and popular posts on creative literature, reviews and interviews, movies and music, critiques and retrospectives ...
to enjoy, ponder, wonder & relish!
 
Support LnC-Silhouette. Great reading for everyone, supported by readers. SUPPORT

Motor Daler Bora Diye Lau Ghonto (Bottle-gourd Curry with Yellow Pea Dumplings)

September 29, 2019 | By

On the Foodpath, Debasish tweaks the traditional recipe of Chapor Ghonto made with tender White Pumpkin and flattened lentil fritters to make a delicious veggie dish.

Motor Daler Bora Diye Lau Ghonto (Bottle-gourd Curry with Yellow Pea Dumplings)

A simple veggie meal can be amazingly delicious if you get the combination right. There was Dal-Bhaat (Rice and Lentil Soup) with vegetable fritters and Motor Daler Bora Diye Lau Ghonto (Bottle-gourd Curry with Yellow Pea Dumplings) which was literally the show-stopper.

After ages I tried this curry. This is Maa’s recipe of Chapor Ghonto which is traditionally made with tender White Pumpkin (Chalkumro / Petha) and flattened lentil fritters. I adhered to her recipe but tweaked with the main two items. And finally I got a very tasty vegetarian dish which was loved by all who were served with the food.

Here’s my recipe of Motor Daler Bora Diye Lau Ghonto (Bottle-gourd Curry with Yellow Pea Dumplings).

Ingredients:

  1. Bottle gourd / Lau / Lauki / Ghiya – 1 medium (About 1.25 kg)
  2. Yellow Pea Dal (Split) / Motor Dal – 1 cup
  3. Ginger paste – 2 tsp.
  4. Green chili paste – ½ tsp.
  5. Green chili (Slit) – 3
  6. Turmeric powder – A pinch
  7. Asafoetida / Hing – A pinch
  8. Eno – 1 pkt. (Or Edible Soda – ½ tsp.)
  9. Nigella seeds / Kalojire / Kalaonji – ½ tsp.
  10. Cumin seeds / Gota Jire / Jeera – ½ tsp.
  11. Wild Celery seeds – ½ tsp.
  12. Bay leaf – 2
  13. Salt – As required
  14. Sugar – 1 tsp.
  15. Mustard oil – Adequate for deep frying dumplings and 1 tbsp. for cooking

Processing:

  1. Wash Motor Dal thoroughly and soak for 2 hours.
  2. Drain water and grind keeping it a bit coarse avoiding adding water. (Note: Better you use a Shil-nora / Sil-patta).
  3. Take the ground dal in a mixing bowl.
  4. Add salt, half tsp. sugar, half ginger paste, green chili paste, nigella seeds and cumin seeds. Mix all well.
  5. Add Asafoetida and mix well.
  6. Then add Eno, mix lightly and keep under cover for 1 hour. At half an hour interval stir the mix with a spoon and keep under cover again.
  7. Wash, remove skin and finely cut bottle gourd. (Note: If you grate, then grate it thick.)
fun recipes

Enjoy, learn and cook fun recipes with Debasish ‘Shibaji’

Preparation:

  1. Heat adequate oil in a wok.
  2. Whip the dal mix and spoon out portions and drop in hot oil.
  3. Fry dumplings till golden on all sides.
  4. Take out and keep aside.
  5. Finish frying all dumplings. Keep aside.
  6. Reduce oil just to keep a tbsp. for making the curry.
  7. Throw wild celery seeds and the bay leaves.
  8. Add the chopped bottle gourd and stir.
  9. Add salt and turmeric powder and stir mix well.
  10. Add remaining ginger paste, slit green chilies and mix.
  11. Reduce heat to low and cover.
  12. Allow bottle gourd to cook in its own juice.
  13. Occasionally stir.
  14. When ¾ cooked and some juice remains, add sugar and mix. (Note: If you find the bottle gourd dry, add ½ cup water in between while cooking).
  15. Add fried dumplings and mix and cook till done under cover. (Note: I have kept 30% of the fried dumplings depending upon the amount of my curry. I enjoyed those with Dal-Bhat to start with).
  16. Give it a final stir and transfer on to a serving bowl.
  17. Motor Daler Bora Diye Lau Ghonto (Bottle-gourd Curry with Yellow Pea Dumplings) is ready to serve.

Serve the curry cooled at room temperature with rice and enjoy a grand vegetarian meal. It is awesomely tasty, flavourful and superb in look.

Enjoy cooking traditional veggie dishes:

ENchorer Kofta (Raw Jackfruit Kofta)

Alu Guteka (Potato Fritters in Himachali Style)

Parboni Payesh: The Prize-Winning Sweetdish

Divine Vegetarian Avial: The Dish By Bheem That Pleased Durvasa

A freelancer consulting Social Development Specialist, Debasish works in large-scale infrastructure development projects in India and abroad as well. An Anthropologist turned Regional Planner Debasish (Shibaji) is fond of several activities from writing travelogues to cooking, from sketching, painting, photography to dress designing, embroidering to choreographing. Whenever he feels, in the early mornings or dead of nights, he sits with doing something creative that is so close to his heart.
All Posts of Debasish Bhattacharya

Hope you enjoyed reading...

... we have a small favour to ask. More people are reading and supporting our creative, informative and analytical posts than ever before. And yes, we are firmly set on the path we chose when we started... our twin magazines Learning and Creativity and Silhouette Magazine (LnC-Silhouette) will be accessible to all, across the world.

We are editorially independent, not funded, supported or influenced by investors or agencies. We try to keep our content easily readable in an undisturbed interface, not swamped by advertisements and pop-ups. Our mission is to provide a platform you can call your own creative outlet and everyone from renowned authors and critics to budding bloggers, artists, teen writers and kids love to build their own space here and share with the world.

When readers like you contribute, big or small, it goes directly into funding our initiative. Your support helps us to keep striving towards making our content better. And yes, we need to build on this year after year. Support LnC-Silhouette with a little amount - and it only takes a minute. Thank you

Support LnC-Silhouette

Creative Writing

Got a poem, story, musing or painting you would like to share with the world? Send your creative writings and expressions to editor@learningandcreativity.com

Learning and Creativity publishes articles, stories, poems, reviews, and other literary works, artworks, photographs and other publishable material contributed by writers, artists and photographers as a friendly gesture. The opinions shared by the writers, artists and photographers are their personal opinion and does not reflect the opinion of Learning and Creativity- emagazine. Images used in the posts (not including those from Learning and Creativity's own photo archives) have been procured from the contributors themselves, public forums, social networking sites, publicity releases, free photo sites such as Pixabay, Pexels, Morguefile, etc and Wikimedia Creative Commons. Please inform us if any of the images used here are copyrighted, we will pull those images down.

Leave a Reply

Your email address will not be published. Required fields are marked *

Today’s Motivation

<div class=at-above-post addthis_tool data-url=https://learningandcreativity.com/secret-creativity/></div>“Creativity comes from trust. Trust your instincts. And never hope more than you work.” 
― Rita Mae Brown<!-- AddThis Advanced Settings above via filter on get_the_excerpt --><!-- AddThis Advanced Settings below via filter on get_the_excerpt --><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons above via filter on get_the_excerpt --><!-- AddThis Share Buttons below via filter on get_the_excerpt --><div class=at-below-post addthis_tool data-url=https://learningandcreativity.com/secret-creativity/></div><!-- AddThis Share Buttons generic via filter on get_the_excerpt -->
“Creativity comes from trust. Trust your instincts. And never hope more than you work.” ― Rita Mae Brown