Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste)

Name: Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste)
Cuisine: Indian
Ingredients: 1 medium size bottle gourd, chopped; 8-10 large prawns; 2 tbsp. mustard oil; 1 tsp. nigella seeds (kalonji); 2 green chilies, slit; to taste salt; 1/2 tsp. turmeric powder; 2 tbsp. mustard paste / kasundi; 1-2 tsp. raw mustard oil; 2-3 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#indiankitchen - This is a traditional Bengali homemade style Bottle gourd curry cooked with prawns and some mustard paste. This combo is an absolute delicacy. Bori or dried lentil dumplings can be substituted for prawns for a veg. version. This recipe has minimum of spices and can be dished out in a jiffy. It especially goes very well with hot steamed rice. But one can always try it with chapati too. #goldenapron

Bethica Das @kitchen_flavours

Saved

Ingredients

1medium size bottle gourd, chopped
8-10large prawns
2 tbsp.mustard oil
1 tsp.nigella seeds (kalonji)
2green chilies, slit
to tastesalt
1/2 tsp.turmeric powder
2 tbsp.mustard paste / kasundi
1-2 tsp.raw mustard oil
2-3 tbsp.coriander leaves, chopped

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Steps

1

Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes.
2

Heat oil in a pan and temper with nigella seeds. Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour.
3

Add the chopped bottle gourd, salt, turmeric powder & green chilies. Cover & cook on a low flame till done. If required, sprinkle some water at intervals.
4

When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and
5

Coriander leaves. Mix everything well and simmer for a minute. Let it remain covered for 2-3 minutes.
6

Serve with hot steamed rice or chapatis.