Lau Chingri - SK Khazana

Ingredients list for Lau Chingri - SK Khazana

• 1 Medium bottle gourd peeled, cut into 1 inch cubes, soaked in water for
• 200 grams Medium sized prawns peeled and deveined
• 5-6 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1 Dried red chilli
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1 pinch Sugar
• 2 Green chillies finely chopped
• to garnish Fresh coriander leaves chopped

Method

1. Heat 3-4 tbsps oil in a deep non-stick pan and add cumin seeds, halve the dried red chilli and add. Mix well and sauté till the cumin seeds change colour. Reduce heat, add ginger-garlic paste, mix well and sauté till the mixture loses its raw smell. Add ¼ tsp turmeric powder, mix well and sauté for 1 minute
2. Drain and add bottle gourd and mix well. Increase heat and cook.
3. Take prawns in a small bowl, add remaining turmeric powder and salt and mix well.
4. Heat remaining oil in another non-stick pan.
5. Cover the bottle gourd and let it cook. Add prawns to the second pan, reduce heat and shallow-fry till the prawns turn pink.
6. Add salt, sugar and green chillies to the bottle gourd mixture, mix well and cook for 1 minute.
7. Add fried prawns and mix well, cover and cook for 5 minutes or till the bottle gourd is soft.
8. Transfer lau chingri into a serving bowl, garnish with coriander leaves and serve hot.