Sunday, 9 September 2012

Lau chingri (Bottle gourd and the spicy shrimp).

Lau chingri is a hot favorite dish in East Bengal. Basically this is Portuguese recipe. It is a combination of the sweet bottle gourd and the spicy shrimp.


Serves: 5

·     Lau (bottle gourd or lauki) - 1 small (about 750 grams)

·     150 g- Small Shrimps/Choto Chingri
·     salt to taste
·     1 tspn turmeric powder
·     4 tbspn of oil
·     1 tspn cumin seeds
·     1 bay leaf
·     2  whole dry red chili
·     1 tspn cumin powder
·     Coriander leaves for garnishing
·     Water as needed

Peel the vegetable and chop finely cut into 1 inch long thin strips.
Peel shrimp, wash thoroughly, rub salt and turmeric and keep aside.
Cooking procedure:

Heat oil in a kadai/ pan. Fry the shrimps and keep aside.

To the same oil, add jeera (Cumin seeds) / panch phoron, bay leaf and dry red chillies. Fry until the seeds change color (about 15 seconds).                    

Add the cut lauki, and mix. Cover and cook for 10 minutes on medium-low heat.

Add turmeric, jeera (cumin) powder, green chilies and fried shrimps. Mix thoroughly and cover to cook further for approximately 8 minutes or until the vegetable is tender and cooked.

Take the cover off occasionally and stir. If the lau is fresh it will release water. The lau will soften gradually. No need to add water as the lau will cook in its own juice.

 Remove cover, add salt, and turn heat to medium-high to evaporate excess water.
Garnish with coriander leaves and remove from heat.

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