Monday, June 23, 2014

Zucchini & Potatoes with Lentil Dumplings

Zucchini Alu Bori
This dish is usually made with bottle gourd (lau/lauki) but since it is only available in the Indian markets, I used zucchini which is similar in texture and taste.

Lentil dumplings, known as 'Bori' in Bengali, are small stupa-shaped mashed and sun-dried lentils flavoured with asafetida and seasoned with salt. They are deep fried until golden brown and soaked in hot water to soften. Since some of the flavour leaches into the water in which they are soaked, I save this soaking liquid and add it back into the dish that is being prepared, to maximize on the taste.

6 zucchini, peeled and diced
1 russet potato, peeled and diced
4 Tbsp. vegetable oil
1/2 tsp. Shah jeera or cumin seeds
1/2 cup bori (lentil dumplings)
1/4 cup hot water
1 green chili, diced
salt to taste
1 Tbsp. ginger paste
1 tsp. ghee

  1. Heat oil over medium-high heat and stir-fry boris until golden brown, remove and soak in 1/4 cup hot water.
  2. In the same oil, sputter shah jeera and green chilies.
  3. Add potatoes and fry until golden brown.
  4. Add zucchini and simmer until potatoes are almost cooked.
  5. Add boris along with soaking liquid and ginger paste.
  6. Adjust salt to taste and simmer until water evaporates.
Serve with steamed rice or chapatis.

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