Back to 5 servings Vegetables and prawns 750 g bottle gourd (lau), medium, peeled and cut into small thin strips or pieces 250 g prawns, cleaned and deveined, shell left on or removed to taste 0.5 tsp turmeric powder, for marinating the prawns 0.25 tsp salt, for marinating the prawns Oil and tempering 2.5 tbsp mustard oil, divided, 2 to 3 tbsp in total 1 tbsp ghee, or clarified butter 0.5 tsp cumin seeds, for tempering 2 bay leaves, for tempering 2 dried red chillies, for tempering Seasoning 1 tbsp ginger paste 0.5 tsp turmeric powder, for the gourd 1 tsp salt, adjust to taste 1 tsp sugar, adjust to taste
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1 Step 1: Marinate the prawns with the 0.5 tsp turmeric and 0.25 tsp salt and set aside.2 Step 2: Heat 1.5 tbsp mustard oil in a deep pan over medium heat. Fry the prawns for 30 to 60 seconds until lightly browned, then lift them out and set aside.3 Step 3: Add the ghee and the remaining mustard oil to the same pan. Temper with the cumin seeds, bay leaves and dried red chillies until the cumin sizzles and the chillies darken slightly.4 Step 4: Add the ginger paste and stir for about 30 seconds until fragrant.5 Step 5: Add the gourd with the 0.5 tsp turmeric and 1 tsp salt, stir well, cover, and cook on medium heat for about 10 minutes, stirring now and then. Do not add water; the gourd releases its own juice.6 Step 6: Cook uncovered until the released liquid has evaporated and the gourd is soft and mushy.7 Step 7: Add the sugar and adjust the salt to taste.8 Step 8: Return the fried prawns, mix thoroughly, and cook for 1 to 2 minutes until the dish is thick and cohesive, not watery. Serve hot with steamed rice.getsaucepan.com/r/b10ad03b-96da-5e02-ae87-586e8be7bf47
Cook this in Saucepan Lau Chingri (Bengali Bottle Gourd with Prawns) as one big step at a time. Hands free, with timers that ring.
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