Lau’er ghonto, the close cousin of Lau Chingri, is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices. This dish benefits from a low-and-slow cooking method, which really helps draw out all the flavours of the lau. The vegetable is to be cut into about 3-mm-wide matchsticks. Larger pieces will not only fail to yield curry of the desired texture, but will also prevent the seasoning and spices from entering the lau. Throughout the cooking process, keep the heat low and the pan covered. Stir occasionally to ensure that the lau doesn’t stick to the pan. In this version of the lau’er ghonto, besides the usual suspects (ginger, cumin powder, garam masala, etc.), we have also added some roasted moong dal and fried dal’er bori. Both these lend the preparation an amazing nutty undertone, along with a subtle bit of crunch. This dish can be absolutely delightful if prepared right.
View the FULL RECIPE at bongeats.com/recipe/lau-ghont...
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"Priyo Phuchkawala" by Bemanan ( / bemananmusic )
10 май 2017
