Lauer ghonto

Bong Eats’ lauer ghonto cooks fine bottle-gourd matchsticks with roasted moong dal and fried daler bori. The publisher describes the lentil dumplings as sun-dried, with the gourd steaming in its own juices.

Ginger paste, cumin powder, turmeric and water form a spice slurry. The moong dal is dry-roasted until pinkish brown, while the daler bori are fried golden in mustard oil and set aside.

The same oil is tempered with dried red chilli, bay leaf, cardamom, cinnamon, clove and cumin seeds. The slurry is fried before the roasted dal and separate additional water join it.

The gourd is coated in the spices and cooked covered, with intermittent stirring. Salt follows, then slit green chillies and sugar as cooking continues.

The same fried bori are broken into shards and folded through with chopped coriander. The recipe serves the finished ghonto hot with rice, mosur dal and a lemon slice.