Step-by-Step Instructions

1. 1.Prepare Ingredients

   Wash and chop the bottle gourd greens (Lau shak). Cut potatoes into wedges and eggplant into pieces. Keep lentil dumplings (bori) ready.

2. 2.Fry Lentil Dumplings (Bori)

   Heat 1 tablespoon of cooking oil in a pan. Add the lentil dumplings (bori) and fry until golden brown. Remove and set aside.

3. 3.Sauté Vegetables

   In the same pan, add 1 tablespoon of oil. Add the chopped potatoes and sauté lightly for 2-3 minutes. Then add the chopped eggplant and continue to sauté for another 2-3 minutes.

4. 4.Add Greens and Spices

   Add the chopped bottle gourd greens (Lau shak) to the pan. Add the slit green chilies and red chili. Season with salt to taste and turmeric powder. Stir everything well to combine.

5. 5.Cook Vegetables

   Cover the pan with a lid and cook for 5-7 minutes until the greens wilt. Then, add approximately 1 cup of water, cover again, and let it simmer until the potatoes and bottle gourd stems are tender.

6. 6.Remove Cooked Vegetables

   Once the vegetables are tender, remove them from the pan and transfer to a separate bowl.

7. 7.Prepare Tempering

   In the same pan, add the remaining 1 tablespoon of oil. Add dried red chilies, nigella seeds, and radhuni. Sauté until fragrant, about 30 seconds.

8. 8.Combine and Finish

   Pour the cooked vegetables back into the pan with the tempering. Add a pinch of sugar and the fried lentil dumplings (bori). Stir gently and cook for another 2-3 minutes, allowing the flavors to meld. Turn off the gas flame.

9. 9.Serve

   Serve the Lau Shak hot with steamed rice.