A lip-smacking sabzi made using bottle gourd straight from West Bengal.
LAU CHINGRI
Ingredients
1 medium bottle gourd, peeled and cut into 1 inch cubes, soaked in water for 30 minutes
200 grams medium prawns, peeled and deveined
5-6 tbsps oil
½ tsp cumin seeds
1 dried red chilli
1 tsp ginger- garlic paste
½ tsp turmeric powder
Salt to taste
A pinch of sugar
2 green chillies, finely chopped
Chopped fresh coriander for garnish
Method
1. Heat 3-4 tbsps oil in a deep non-stick pan and add cumin seeds, halve the dried red chilli and add to the pan. Mix well. Sauté till cumin seeds change colour. Add ginger- garlic paste and mix well. Sauté on medium heat. Add ¼ tsp turmeric powder. Mix well. Sauté for a minute
2. Drain and add bottle gourd. Mix well, cover and cook on medium heat till bottle gourd gets cooked for 15-20 minutes, stirring occasionally.
3. Marinate prawns with remaining turmeric powder, salt and mix well.
4. Heat a non-stick pan, add remaining oil,and add prawns and shallow fry for 4-5 minutes. Set aside.
5. Add salt sugar and green chillies in the bottle gourd mixture and mix well.
6. Add fried prawns and mix well. Cover and cook for 5 minutes on medium heat..
7. Transfer lau chingri in a serving bowl.
8. Serve hot garnished with fresh coriander
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