Sanoli's Kitchen: LAU CHINGRI / BOTTLE GOURD WITH SHRIMPS CURRY

Wednesday, June 13, 2012

LAU CHINGRI / BOTTLE GOURD WITH SHRIMPS CURRY

'Lau Chingri' is a traditional hot favourite Bengali recipe. This bottle gourd preparation is a very simple with the use of less spices, till it is a delightful curry. When it is hot summer with humidity, this kind of veggies are used in most of the Bengali's house. Bottle gourd is a beneficial vegetable with full of minerals and rich in fibers. The excellency of this recipe made while spicy fried small shrimps mixed with delicate taste of bottle gourd and gave a magnificent enhancement.

INGREDIENTS:
1 1/2 lb Bottle Gourd (Lau/Lauki)
1/2 lb Small Shrimps (cleaned, deveined and washed)
1/2 tsp Nigella seeds (Kalonji)
2 whole Dry Red Chillies
2 Bay Leaves
A pinch of Asafoetida (Hing)
2 Green Chillies, cut in slits
1/3 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Ginger paste
1 1/2 tsps Cumin powder
1 tsp Sugar
1 tbsp Mustard Oil (preferably)
1 tsp Clarified Butter (Ghee)
1 tbsp finely chopped Coriander Leaves (Cilantro)
Salt to taste


METHOD:
Marinate the shrimps with turmeric powder, red chilli powder and little salt. Set aside.

Wash and peel the bottle gourd. Chop finely and cut into 1" long thin slices. Keep aside.

Heat oil in a wok. Fry the marinated shrimps for 2 minutes. Remove shrimps from oil and set aside.

Add nigella seeds, dry red chillies, bay leaves and asafoetida in the same oil. Stir for few seconds. Add bottle gourd and ginger paste in it. Fold well and cook for 5-6 minutes and allow water to be released. Now add cumin powder, sugar and salt in it. Mix well. Cook on medium heat till bottle gourd is tender.

At this time, add fried shrimps and green chillies. Fold well. Cook for another 2-3 minutes to evaporate excess water. Add clarified butter and chopped coriander leaves. Mix well. Remove from heat.

Serve hot with steamed rice.

TIPS: Bottle gourd requires a very little oil for cooking.
          Those who don't like to add shrimps, leave shrimps and instead of that just add fried  'boris'  
          (small fritters made by gram flour) as garnish.

Linking to:  Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

13 comments:

  1. Looks spicy and yumm!! Glad to follow you :)
    Happy blogging :)
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  2. looks spicy and tasty:) Glad to follow u:)pls visit and join my space in ur free time:)
    http://indiantastyfoodrecipes.blogspot.com

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  3. Very new to me.....sounds yum....

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  4. Thanks to all of you for leaving such lovely comments. Your comments are my inspiration.

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  5. Thick n tasty curry,yummy..looks divine :-)
    Following your space,do drop by my space..Hope u'll join my space too,Sanoli:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

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  6. Looks tasty. I am your new follower. Do visit my site when you get time.
    http://lavanyasrecipes.blogspot.com/

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    Replies
    1. Thanks a lot Lavanya. I will visit your site soon.

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  7. Looks delicious.. Glad to follow you.. :)

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  8. This sounds very interesting....

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    Replies
    1. Thanks Akila for viewing and leaving comment on my space.

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