Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry)

Name: Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 tsp. ginger-garlic paste; 1 onion, chopped; 1 potato, cubed; 1 small Lau (bottle gourd), cubed, slightly steamed; 3 tbsp. oil; 2 bay leaves; 1 whole red chili; 1 tsp. cumin seeds; 1/2 tsp. turmeric powder; salt to taste; 1/2 tsp. red chili powder; 1 tbsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tomato, chopped; 2 green chilies, slit; 1 tsp. ghee; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

(Bengali Cuisine) #LS - This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished add a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours.

Bethica Das @kitchen_flavours

Saved

Ingredients

20-25 minutes

2-3 servings

1 tsp.ginger-garlic paste
1onion, chopped
1potato, cubed
1small Lau (bottle gourd), cubed, slightly steamed
3 tbsp.oil
2bay leaves
1whole red chili
1 tsp.cumin seeds
1/2 tsp.turmeric powder
salt to taste
1/2 tsp.red chili powder
1 tbsp.coriander-cumin powder
1/2 tsp.garam masala powder
1tomato, chopped
2green chilies, slit
1 tsp.ghee
coriander leaves to garnish

Saved

Steps

20-25 minutes

1

Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside.
2

Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.
3

Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
4

Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.
5

Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft.
6

When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha.