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Bhaja Muger Dal diye Lau Chingri (Bottle Gourd & Prawns cooked with Roasted Moong Dal)
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Bethica DasBhaja Muger Dal diye Lau Chingri (Bottle Gourd & Prawns cooked with Roasted Moong Dal)
#Dal - Lau Chingri (lauki / Bottle Gourd - Prawn Curry) is a simple and a traditional Bengali homemade delicacy. The addition of prawns cooked with bottle gourd and a medley of spices tastes simply yummy. But I gave a twist to it by adding some dry roasted green gram lentil (moong dal).
Ingredient
1medium size
bottle gourd, finely chopped
8-10medium size
prawns, cleaned, washed & drained
3 tbsp
mustard oil
1 tsp
cumin seeds
to taste
salt
1/2 tsp
turmeric powder
1 tsp
sugar (opt)
1tsp
roasted cumin powder
1 tbsp
ghee
1 handful
coriander leaves, chopped
Cooking instructions
* Step 1
Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside.
* Step 2
Heat remaining oil and temper with cumin seeds and bay leaves. Saute for a few seconds. Add the chopped bottle gourd, roasted dal, fried prawns and all the dry spices.
* Step 3
Mix everything well and cook, covered till done. Sprinkle water and keep stirring at intervals.
* Step 4
When done, add ghee and coriander leaves. Give it a stir and serve with plain steamed rice or chapatis.
Note: if there is a photo you can click to enlarge it
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