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Friday, 5 August 2011

Prawns in bottle gourd saute (Lau chingri) - a refreshing treat in summer


Bottle gourd is a vegetable which is widely available in India, Africa and European countries. Characterized by it's sweet taste , juicy content and nutritious values bottle gourd is a favorite item of many. Lau chingri is a dish which is very popular in Eastern India and is a typical home made dish. Bottle gourd is widely famous for it's water content and is quite refreshing and an ideal dish for summer . Prawns combined with bottle gourd gives an awesome taste makes a very good blend and soothes your appetite. The use of bottle gourd in Bengali cuisine has been mentioned in age old stories also. Lets see the method of preparation of this famous dish.

Ingredients:
Bottle gourd ( 1 big sized , peeled off the skin and nicely shopped)
Prawns ( 350 gms. )
Tomatoes ( 2 big sized grated )
Onions ( 1 big sized grated)
Cumin powder ( 2 teaspoons)
Corinader powder ( 1 teaspoons)
Turmeric powder ( 1 teaspoon)
Ginger-garlic paste ( 1 teaspoon)
Green chillies ( 3-4 pcs. slit from in between)
Salt as per taste,
Coriander leaves for garnishing

Procedure: The prawns procured should be fresh and washed nicely. The outer shell and the excretory duct should be removed with care. It's advisable to remove the heads. The prawns should be marinated with turmeric powder and salt. Heat oil in a container and add fry the prawns. The prawns should be cooked for 10 minutes  till they are soft. Remove and keep them aside. Heat oil in the container and dash vegetables -onions, tomatoes in it. Cook till they become soft . The bottle gourd should be peeled off the skin and chopped into medium pieces. Add the chopped bottle gourd to the container along with other vegetables. Mix with the help of a spatula and add the spices- cumin powder, coriander powder, ginger-garlic paste to it. Add the already cooked prawns to it. Add 1/2 cup water to the content and allow to stand for 5 minutes till the water gets absorbed and the vegetables cook well along with the prawns. Garnish with chopped coriander leaves and green chillies ( slit from in between ) for the ultimate taste and flavor. Remove the content to a serving bowl and you are ready to enjoy the food.

This dish can be enjoyed with steaming rice/ chapatti . This is an ideal combination for lunch when the scorching summers bites and you are ready to beat the heat. Enjoy along with your family , and enjoy healthy dishes.


2 comments:

  1. Sounds great Sweta! I'm not sure if my taste buds could take the 'heat' with the cumin and green chilies, but it looks appetizing :)

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  2. I understand Mary that you are not acquainted with the spicy , hot flavor but still try this Indian delicacy once, its a request.

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