Sunday, October 24, 2010
Bori diye lau / Bottlegourd with dried lentil dumplings
Lau / Bottlegourd - 1, small, Cut into very small thin pieces or preferably grated with a grater
Olive Oil - 1 tbsp
Bori / Dried Lentil Dumplings - 1/2 cup,
Cumin seeds - 1/2 tsp
Bayleaf - 1
Green Chilies - a few, chopped
Ginger - 1 inch, grated
Tomato - 1/2, chopped or grated
Turmeric - a pinch
Raw Turbinado Sugar - 1/2 tsp (optional)
Ghee - 1 tsp (optional)
Heat oil in a pan. Fry the boris till brown. Remove them, crush them a little and keep aside.
In the same pan, add some more oil and temper with cumin seeds, cinnamon, bayleaf and green chillies.
Then add the chopped lau, ginger and turmeric. Saute for a few minutes and then add salt and cover and cook. Lift the cover and stir in between. In between when it is half cooked, add the grated tomato.
When the lau is cooked and the liquid dries up, add sugar and ghee cook for a minute more. Sprinkle the crushed boris on top, mix well and serve.