Bottle gourd with Shrimps/ Lau Chingri



Bottle gourd/ Dudhi/Lauki/Lau is one of those mild tasting vegetables which doesn't feature in our favorite vegetables list. But we love it as a dessert, Dudhi ka halwa which is a thick fudge made by simmering grated bottle gourd in milk and sweetening it with sugar and dry fruits. I have been consciously working towards introducing it as a savory vegetable to my family. The other day I made Lauki dal wherein I boiled bottle gourd with yellow moong dal and tempered it with an onions tomato and spices. This was devoured with white rice.

Bottle gourd is made up of 96% water content making it a preferred choice during summer. It is considered to be beneficial for health especially for diabetic patients. Its a low calorie, high fiber vegetable rich in vitamin C and antioxidants. 

Bottle gourd has a mild flavor of its own but has a tendency to absorb whatever flavors you add into it. Bengali cuisine has many unusual recipes created with this beautiful vegetable. Lau Ghonto is one such recipe wherein the mild sweetness is further enhanced by adding milk and little sugar and flavoring it with just kalonji(black onion seeds). Recipe coming soon!

 Today my mother in law introduced me to this amazing recipe called Lau Chingri which has bottle gourd cooked along with shrimps/prawns. This is one of their specialties and is usually made while entertaining guest or just when cravings hit. Its an easy, semi dry preparation served along with rice and dal. The flavors were awesome. For people who don't enjoy bottle gourd, they should definitely give this recipe a try. I promise you wont be disappointed.

 Servings:  4-5
Ingredients:
  • 1 bottle gourd/dudhi/lau, chopped finely
  • 20-25 small shrimps
  • 1 teaspoon methi/fenugreek seeds
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 2 green chilies
  • 1-2 tablespoons rice flour
  • 1 tablespoon sugar
  • salt to taste
  • 1 tablespoon mustard oil
  • 2 tablespoons sunflower oil


Directions:
  1. Clean and remove the shells of the shrimps.
  2. Marinate with 1/2 teaspoon turmeric powder and some salt and keep aside for 10-15 minutes.
  3. Heat some oil in a saucepan to medium.
  4. Add the shrimps and saute till the shrimps are almost done. Remove with slotted spoon and reserve.
  5. In the same saucepan, add some mustard oil and heat it further.
  6. Temper with fenugreek seeds and saute till get slightly brown and a lovely aroma emanates. Don't let them blacken.
  7. Add the chopped bottle gourd and little salt and mix well.
  8. Cover and cook till the bottle gourd is almost done.
  9. Add the spice powders- remaining turmeric, red chili, cumin and coriander powder.
  10. Add the sauteed shrimps and mix well.
  11. Now add the green chilies and cover and cook for 5 more minutes.
  12. Add some rice flour to thicken the sauce and cook for additional few minutes.
  13. Lastly add the sugar and taste to balance the flavors
  14. Serve hot with white rice and dal for a delicious meal.

 Tips:
Try to get your hand on the smallest shrimps you can find. It just tastes better with that. I have used medium size as I couldn't find them.

 Other Shrimp/Prawn recipes:
Hyderabadi Shrimp Biryani
Shrimp in Mustard Sauce
Sungtache Hooman/ Goan Shrimp Curry
Shrimp Pulao/Pilaf in Coconut milk! 
Shrimps in spiced Coconut Milk/ Bengali Chingri Malai 

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more