• Lauki/Bottlegourd ~ 3 cups. Peeled and chopped in small pieces. You need to cut the bottlegourd in really small & thin pieces, large chunks are a NO No. The cut should ideally be thinner than mine.
  • Tomato ~1/2 of a medium finely chopped in small pieces
  • Green Chilli ~ 3-4 slit through the middle. I use hot Indian Geen Chillies
  • Ginger ~ ½” grated fresh
  • For tempering
  • Bay Leaves ~ 2 small
  • Cinnamon Stick ~ 1” stick
  • Whole Jeera/Cumin seeds ~ ½ tsp
  • Vadi (Bori) ~ 10 or 12
  • The Masala/Dry Spice powders
  • Jeera/Cumin Powder ~ ½ tsp
  • Red Chilli Powder ~ ¼ tsp or according to your spice level. I go with the green hot chillies and do not use any chilli powder.
  • Turmeric Powder ~ about 1/4 tsp
  • Sugar ~ ¼ tsp or none if you don’t like it sweet
  • Salt ~ to taste
  • Oil

Method: 

Heat Oil in a Kadhai/Frying Pan.

Fry the Bori till it is a nice warm rich brown. Remove and keep aside

Temper the oil with Bay leaf, Cinnamon Stick and Whole Cumin seed

When the cumin starts sputtering add the finely chopped tomato and green chillies.
Sauté till the tomatoes are soft and mushy with no raw smell.

Add the chopped bottle gourd and sauté for 2 minutes.

Add the grated ginger, the cumin powder and red chilli powder(optional)

Add a little turmeric, add salt and mix well

Sauté for 2-3 minutes and cover and cook. Intermittently remove the cover and give it a good stir. You don’t need to add water as bottle gourd releases water on cooking. If the bottlegourd is dried up or not that fresh you may need to add little water while cooking.

When the bottlegourd is cooked add sugar and cook for a minute. The water should have dried up by now and the result would be a dish with no gravy but moist.

Now crumble the fried bori on top

Garnish with fresh coriander leaves