This is another Bong speciality learnt from my mother. A dish rich in taste n aroma with succulent prawns melting in your mouth.
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| Lau Chingri |
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| Lau Chingri |
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| Lau Chingri |
Ingredients:
- Prawns medium sized 250 gms
- Bottle gourd(lau) 500 gms peeled and diced
- Onions chopped 2
- Ginger garlic paste 2tsp
- Tomato chopped 1
- Whole garam masala (Cardamom, cinnamon, cloves)
- Bay leaves (tej patta) 1
- Mustard oil as per need
- Ghee 1 tblspn
- Turmeric powder 1tsp
- Kashmiri red chilli powder 2 tsp
- Salt n sugar to taste
- Green chillies and coriander leaves for garnishing
Procedure:
Put bottle gourd in a cooker with a liitle water, cook to three whistles and keep aside. Heat oil in a karahi fry the prawns with turmeric and salt, take out once the prawns change color. Now in the remaining oil splutter whole garam masala, bay leaf and add onions. Fry till golden, now add the ginger-garlic paste, saute for a few minutes. Add chopped tomatoes, continue frying. Add turmeric powder, red chilli powder, salt and sugar. When you see the oil separates after a while add the bottle gourd and prawns. Add some water if needed for the gravy and let it be cooked for some time. Now sprinkle ghee and turn off the heat. Garnish with chopped fresh coriander leaves and green chillies. Serve with steamed rice.
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