Matar dal er bora diye Lau chingri

This Matar dal er bora diye Lau chingri was a quick fix recipe for me. It was also part of my ‘clean your fridge’ drive one day. I had 2-3 slices of lau or bottle gourd, some matar dal er bora, or split pea fritters and some prawns. Combined all of them with some masala and this dish is born. I have my recipe of lau chingri in other ways. For example, this Mugdal diye lau chingri is quite familiar in my family and it is part of my menu on a regular basis. This one is a kind of a Jugad recipe and I like it so much !! a keeper it is.

Presenting this for my october21 blog marathon. I am so excited to complete this journey this time. Wish me luck friends !!

Matar dal er bora diye Lau chingri

Ingredients for Matar dal er bora diye Lau chingri

  • Lau or bottlegourd – 1/2, peeled and sliced to big chunks
  • Prawn – a small bowl
  • Matar dal er bora – Lentil fritters – few
  • Chopped Onion – 2 tbsp
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Salt, Turmeric, Coriander powder, Cumin powder, Red chili powder
  • Bayleaf, Dry red chili, Cumin seeds
  • Green chili
  • Ghee – 1 tsp
  • Oil for cooking

How to make Matar dal er bora diye Lau chingri

Pressure cook the bottle gourd with a pinch of salt and turmeric. I have added half cup water too. Keep aside.

In a pan, heat oil and lightly fry the prawns.

When the prawns start changing color, remove it and keep aside.

In the same pan, add bayleaf, dry red chili and cumin seeds. Let it sizzle, then add chopped onion along with ginger garlic paste.

Fry well and when water evaporates, add cumin and coriander powder, a pinch of salt, red chili powder and fry well. You may need to sprinkle a bit of water here and there to avoid burning of masalas.

When masalas are well fried, add the boiled bottlegourd along with the water. Mix well with the masalas.

After 5 minutes, add the matar dal er bora to it. To make matar dal er bora, I have soaked matar dal over night and then grind it with one or two green chili , a piece of ginger and some salt. Then I simply deep fry small fritters out of it. I usually do it during weekends and keep it in a air tight container and use it whenever required.

When the bora has soaked enough liquid, and the dish is almost ready, add fried prawns.

Give it a final stir, season well. Just before removing from heat, add a spoonful of ghee and mix well.

Matar dal er bora diye Lau chingri is ready to be served.

Have it with rice or roti. If you plan to have it with rice, you may need to adjust the gravy. We liked it with rice.

Matar dal er bora diye Lau chingri
Matar dal er bora diye Lau chingri
Matar dal er bora diye Lau chingri

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