Bottle gourd with prawns/shrimps

Bottle gourd with prawns/shrimps

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Dolan acharya
Dolan acharya
186
Calories
Kcal
24
Protein
gm
10
Fat
gm
0
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
00:20

Last night my granny wanted to see me. Though I was in hospital then visiting an ailing neighbor but she refused to postpone and I had to immediately come on a video call for a few minutes. Such things make me run to Kolkata just to meet my loving granny. Which I did this April. But now gonna hold on that too as I don't want to travel at this point of time and that too visiting granny and mom. They will want to feed me and I will have to resist and refuse and upset myself and them. My granny even at this age touchwood is good at health except the Senility that comes with age and mobility issues due to imbalance. Her thoughts made me prepare this simple prawn dish with doodhi/lauki/bottle gourd. It is a typically Bengali dish, simple and best served with rice.

Ingredients

  • listcheckBottle gourd (lauki) small cut in big square blocks.
  • listcheck100 gm shrimps
  • listcheckCumin seeds half teaspoon, bay leaf
  • listcheckhalf inch ginger
  • listcheckHalf a tomato chopped
  • listcheckCumin powder, salt, turmeric powder,
  • listcheckhalf teaspoon sugar or stevia
  • listcheckMustard oil 10 gm
  • Method

  • Step-1
    1. Marinate the shrimps/ prawns in turmeric and salt for 10 min and then lightly fry in the mustard oil for 2 mins. Remove the prawns and keep it on a tissue paper.
  • Step-2
    2. In the same oil and pan add cumin seeds, bay leaf, grated ginger and chopped tomato and saute them for 2 min followed by adding the cut bottlegourd
  • Step-3
    3. Add green chilli and lil sugar ( for the typical bong taste or skip it) and cover and cook.
  • Step-4
    4. Add cumin powder, turmeric, salt and cook till the bottle gourd looses all its water and cooked well.
  • Step-5
    5. Add the fried prawns to the cooked veggie and mix for 5 more minutes. Switch off flame and serve with rice.
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