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The ingredients needed to prepare Bangla Lau Chingri (prawn-bottle gourd curry):
- Get 1 lau (lauki/bottle gourd) medium size
- You need 4 Tb oil
- Provide prawns (medium size)250 grams (cleaned/deshelled if desired)
- Provide Handful green peas
- Get 1 teaspoon cumin seeds
- Take 2 tablespoon ginger paste
- Get green chili3 chopped
- Take 1/2 teaspoon turmeric powder
- Provide to taste Salt
Steps to make Bangla Lau Chingri (prawn-bottle gourd curry):
- Cut the lau (bottle gourd) into small pieces
- Marinate the prawns with 1/2 teaspoon of turmeric powder and 1/4 teaspoon of salt. Arrange the other ingredients.
- Heat 2 Tb oil in a wok or frying pan. Fry the prawns till it turns golden brown and keep it aside.
- Add the remaining oil in the wok now
- Sauté for 1-2 minutes
- Add cumin seeds, turmeric powder, ginger paste, green chilies and salt.
- Add the cut bottle gourd and green peas. Sprinkle some water if needed at this stage
- Cover the wok with a lid for 5-6 minutes and remove the cover. Stir it well and cover it and let it cook for 4-5 minutes more.
- Remove the cover, add the fried prawns and mix it well. Allow it to cook till the excess water is gone. Add salt to taste.
- Mix and take off heat once the gourd is cooked well/softened.
- Serve with plain rice /other rice dishes like pulavs, etc
- Tip: adjust the green chillies according to your spice tolerance levels
- Tip: this curry can be attempted with other gourds too
- Tip: take care not to overfry the prawns orelse; they may turn rubbery and hard and even shrink too much in size
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