Lau Muger Dal Ghonto (Bottle Gourd-Moong Dal Curry - Bengali Style)

Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron and allow it to splutter.

Now add the green chilies and asafoetida. Saute for a few seconds. Add the bottle gourd, fried vadi, dry roasted moong dal and all the dry spices.

Mix everything well and cook, covered on a low flame. Sprinkle water if required and stir at intervals. When almost done add the tomatoes and continue to cook till the moisture is all absorbed.

Switch off the flame and add the ghee followed by the coriander leaves. Give it a stir and keep it covered for 5 minutes. Serve as a side dish with either rice or chapattis.