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Lau Shorshe Chingri (Bottle Gourd Curry cooked with Prawns & Mustard Paste - Bengali Style)

Lau Shorshe Chingri (Bottle Gourd Curry cooked with Prawns & Mustard Paste - Bengali Style)

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 3

  • 1 medium size bottle gourd, chopped

  • 8-10 large prawns

  • 2 tbsp. mustard oil

  • 1 tsp. nigella seeds (kalonji)

  • 2 green chilies, slit

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 2 tbsp. mustard paste / kasundi

  • 1-2 tsp. raw mustard oil

Directions

  • 01

    Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and temper with nigella seeds.

  • 02

    Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour.

  • 03

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

  • 04

    When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and coriander leaves. Mix everything well and simmer for a minute.

  • 05

    Let it remain covered for 2-3 minutes and then serve with hot steamed rice or chapatis.

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