Lau Chingri (Shrimp with bottle gourd) recipe
information
Panch phoran - Mix equal quantities of fenugreek seeds (methi dana), cumin (jeera) seeds, aniseed (saunf), mustard seeds (rai), and onion seeds (kalonji). Store in any airtight jar and use as and when required.
ingredients
50 g (1 3/4 oz) Shrimps, cleaned, deveined
200 g (7 oz) Bottle gourd (lauki), peeled, grated without seeds
4 tsp (20 ml) Vegetable oil
1 tsp (3 g) Panch phoran
1 Bay leaf (tej patta)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste
200 g (7 oz) Bottle gourd (lauki), peeled, grated without seeds
4 tsp (20 ml) Vegetable oil
1 tsp (3 g) Panch phoran
1 Bay leaf (tej patta)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste
method
1. Heat the oil in a wok (kadhai); saute the panch phoran and bay leaf. Add the ginger paste and cook till it browns a little.
2. Add the bottle gourd and saute it till becomes tender.
3. Add the shrimps and saute over high heat for a few
seconds.
4. Mix in the red chilli powder and 1 cup water. Cook on high heat till the liquid gets absorbed, stirring frequently. Serve hot.
2. Add the bottle gourd and saute it till becomes tender.
3. Add the shrimps and saute over high heat for a few
seconds.
4. Mix in the red chilli powder and 1 cup water. Cook on high heat till the liquid gets absorbed, stirring frequently. Serve hot.
serving amount
serves: 3
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more information
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