Even though I make lauki in a number of ways, I like this version for two reasons.
First, it is purely veggie and hubby likes it.
Second, it is made the Bengali way ... read ... it has the flavour of Paanch Phoron ( a mix of equal quantities of methi, mustard, jeera, saunf and kalaunji seeds) and also the boris / bodi / vadi.
Bori / Bodi / Vadi is nothing but sun dried lentil dumplings ... that are called Mungaudi in Hindi ... the name coz they are made usually from moong dal.
While peeling the Lau / lauki / gourd, if you keep the peels a little thick you can make a fry from them .... the Lau Khosa Bhaja. :-)
This dish is easy and fast to make ... and has a distinct flavour that goes great with steamed rice and dal.
Need : Lauki cut into small pieces, chopped onion, paanch phoron, chopped tomatoes, whole green chillies, tumeric powder, dried lentil dumplings / bori or bodi or vadi , grated ginger, sugar and salt to taste and a little cooking oil.
How to : Heat a little oil. Fry the bori / bodi / vadi / mungaudis till they turn brown in colour. Keep aside.
Heat a little more oil in the same pan. Add the paanch phoron and the green chillies.
Then add the onions and fry for some time.
Add the lauki and stir. Add tumeric, salt and a little sugar. Cover and cook for some time.
Remove cover and add the tomatoes , the fried bori / bodi / vadi and the grated ginger. Cover and cook till lauki is done.
Non veggies can add shrimp or medium sized prawns to this dish instead of the bori.