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Lau Chingri Chechki Bottle Gourd Curry with Prawns
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Bethica DasLau Chingri Chechki Bottle Gourd Curry with Prawns
#Rainbowweek7 - This is a simple and a quick Bengali homemade style bottle gourd stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added. Lau in the Bengali lingo is bottle gourd and Chingri is know as prawn. So this recipe is a jugalbandi of both these two key ingredients.
Ingredient
3 tbsp
mustard oil
1 tsp
nigella seeds
as needed
oil for frying
1/4 tsp
asafoetida
to taste
salt
1/2 tsp
turmeric powder
1 tsp
roasted cumin powder
1/2 cup
coriander leaves, chopped
Cooking instructions
* Step 1
Heat 2 tbsp. oil in a pan & fry the prawns slightly till it changes colour. Drain and keep aside.
* Step 2
Temper the same oil with nigella seeds, green chilies & asafoetida. Saute for a few seconds.
* Step 3
Add all the dry spices,
* Step 4
Followed by the grated bottle gourd. Mix well & stir fry till well cooked & dry.
* Step 5
When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil.
* Step 6
Give it a stir and keep it covered for 5 minutes.
* Step 7
Serve, preferably with hot steamed rice.
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