lau ghanto (steamed gourd)

this is one of the unsung heroines of bengali cuisine
it is simple and makes bland-and-tasty a non paradox
the gourd needs to be grated or shredded first
and then steamed
then in a little oil (very little and preferrably mustard oil)
fry boris (dried pulse cakes. another bengali innovations)
keep aside
add cumin seeds and bayleaf to the oil, and then add the steamed gourd.
after a while add ginger paste cumin paste and corriander paste
mixing the ingredients well cook for a while
add salt as needed a pinch of turmeric
and water if need
the trick is not to over-cook as it may turn the dish sour
lastly decorate with the crushed boris that was fried in the begining

boris can be replaced with fried shrimps

{boris are sunbaked cakes made of dal or lentils

first the the grind the dals ( and this can be made of various kinds of dals)

and made into a semi-liquid paste. these are placed into the a fine masline in the shape of small cakes and the cloth is hung out in the sun to dry. these days boris-- nicelyl packed can be bought from shops}