Bottle gourd slow-cooked with spiced shrimps makes for a perfect, quick, and easy weekday meal.
Lau Chingri
Bottle gourd slow-cooked with spiced shrimps makes for a perfect, quick, and easy weekday meal.
Ingredients
- 1 Bottle gourd lauki , small
- 250 grams Shrimps
- 1/2 teaspoon Cumin seeds
- 1 Bay leaf
- 1/4 teaspoon Turmeric powder
- Salt to taste
- Sugar to taste
- 2 green chilies slit
Instructions
- Marinate the shrimps with salt and turmeric powder for 10 minutes then lightly fry them in mustard oil for 2 minutes.
- To the same pan add cumin seeds and bay leaf.
- Saute them for few minutes and add bottle gourd.
- Add salt, sugar, turmeric powder, green chilies.
- Cover and simmer till the bottle gourd loses all its moisture and is cooked thoroughly.
- Add the shrimps and simmer for five more minutes. Serve Lau Chingri along with Steamed Rice.
Nutrition
Calories: 70kcalCarbohydrates: 2gProtein: 13gFat: 1gSaturated Fat: 1gCholesterol: 158mgSodium: 561mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 5mgCalcium: 93mgIron: 2mg
Tried this recipe?Mention @notacurry or tag #notacurry!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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