Lau Chingri

 

Ingredients:

Bottle gourd (Lau/ Lauki): 500gms
Prawns (Chingri): 150gms, deveined and de-shelled
Green chili (Kancha Lanka): 3-4, longitudinally slit
Mustard oil (Sarser tel): 2 tablespoon
Nigella (Kalo jeera): 1 teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Coriander leaves (Dhane pata): For garnishing (optional)

Preparation:

• Chop the bottle gourd into 2 inch by half-inch size pieces
• Wash and put it in a pressure cooker with water, just to cover the bottle gourd
• Allow two whistles in the pressure cooker before putting off the flame. Drain out the excess water
• Wash the shrimps well, and drain out the excess water
• Heat the oil in a wok and fry the shrimps gently till they turn a little hard, take out of flame and keep aside
• Into the same oil add the nigella seeds and wait till they start popping
• Throw in the half-boiled bottle gourd, green chili, turmeric powder and the fried prawns
• Put a lid over the wok and cook till the bottle gourd is cooked properly, stir at times
• Garnish with some chopped coriander leaves
• Take out of flame and serve with warm white rice