Lau Ghonto
Bengali
Easy
Curry
Lau Ghonto Recipe: A Classic Bengali Bottle Gourd Curry
Lau Ghonto
30 mins
Cooking Time
Easy
Difficulty
16
Ingredients
Diet
Lau Ghonto is a dry Bengali dish made with potatoes, bottle gourd, and traditional spices. It’s typically served with hot rice and dal during Durga Puja bhog celebrations. With its mild heat, sweet lau, and fragrant panch phoron, this dish embodies the heartfelt simplicity of vegetarian Bengali cuisine.
Ingredients
UNITSIngredients
600 gBottle gourd (lauki) (peeled and cubed)
1 largePotato (cubed)
½ cupMoong dal
1 tspGinger paste
2Green chilli (slit)
1Bay leaf
½-1 tspSunrise Shukto Masala
1 tspSunrise Panch phoron (Bengali five-spice mix)
½ tspSunrise Turmeric powder
½ tspSunrise Red chilli powder
1 tspSugar
2 tbspMustard oil
2 tbsp Fresh coriander leaves, (chopped)
½ tspGhee, (optional, for richness)
¼ cupGreen peas, (optional)
to tasteSalt
The distinct golden colour which the lau derives from a flourish of Sunrise Turmeric Powder, can be enlivened further in flavour with the addition of prawns, fried lentil dumplings as well as soaked and split yellow moong dal.