Lau Shak Chorchori

Name: Lau Shak Chorchori
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 3 cups Bottle gourd leaves & tender twigs, washed, drained and chopped; 2-3 tbsp. mustard oil; 1 tsp. panch phoron; 2 bay leaves; 1 dry red chili, broken; 2 green chilies; 8-10 bori / vadi / mangodi (sun dried lentil dumplings); 1 tsp. ginger, grated; 1 cup each of veggies (pumpkin, radish, eggplant, carrot, Pointed gourd, long beans, raw papaya), chopped; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 -

This is a traditional Bengali style curry made with tender Bottle Gourd leaves and few tender twigs. A whole lot of mixed veggies and some fried bori (dried lentil dumplings) are added to make this simple and healthy recipe. It is cooked in mustard oil for an authentic touch. I added some ghee and roasted cumin powder to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice.

Instead of ghee, you can also add mustard paste or kasundi to the end product. Bori (dried lentil dumplings) can be substituted for fried prawns for the non-veg. version. Apart from the veggies I have used, you can also add potato, drumstick, French beans, taro root, bottle gourd, etc.

#CA26 -

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 -

Saved

Ingredients

25-30 minutes

2-3 servings

3 cupsBottle gourd leaves & tender twigs, washed, drained and chopped
2-3 tbsp.mustard oil
1 tsp.panch phoron
2bay leaves
1dry red chili, broken
2green chilies
8-10bori / vadi / mangodi (sun dried lentil dumplings)
1 tsp.ginger, grated
1 cupeach of veggies (pumpkin, radish, eggplant, carrot, Pointed gourd, long beans, raw papaya), chopped
1 tsp.salt or to taste
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.ghee

Saved

Steps

25-30 minutes

1

Heat oil in a pan and fry the bori / vadi till golden color. Keep aside. Temper the same oil with bay leaves, dry red chili and panch phoron. Sauté till it stops spluttering.
2

Add the chopped radish, long beans, raw papaya, carrot & pointed gourd. Stir fry on a low to medium flame for 2-3 minutes. Then add the twigs, chopped pumpkin & eggplants. Sauté for 2-3 minutes.
3

Now add the chopped greens, turmeric powder, salt to taste, fried bori / vadi, green chilies & ginger. Cover & cook by stirring at intervals. Sprinkle some water if necessary & cook till the veggies turns soft. When done, add the roasted cumin powder & ghee. Give it a stir & switch off the flame.
4

Best had with hot steamed rice.