Gourd Exotica!

Now who likes to eat bottle gourd ( Lauki )..very few votes there i guess! But honestly it is one of those vegetable that i cook a lot and mainly for this one dish. This recipe that i am sharing today is actually a very simple one but somehow transforms a mundane veg like lauki into something so exotic. "Lau Chingri" or bottle gourd with prawns is a dish so commonly made in all bengali kitchens...something i have grown up eating. So here it is..my version!

Ingredients :

Bottle gourd (lauki) - 1 medium sized finely chopped
Small sized prawns - 250 gms shelled and deveined
Paanch phoron - 1/2 tsp
Dry red chillies - 2
Ginger - 1 tbsp finely chopped
Green chillies - 2 or 3
Turmeric - 1 tsp
Salt - to taste
Sugar - a pinch
Ghee - a dollop for garnishing
Mustard oil - for cooking

Method :

Clean the prawns and marinate with a bit of turmeric powder and salt. Fry this is hot mustard oil for 5 mins or till the prawns get a golden brown colour.

In a pan, add 1 tbsp mustard oil, once the oil is hot splutter the paanch phoron and red chillies.

Next add the finely chopped gourd and fry for 2 mins.Once the gourd starts to soften up and release water add the turmeric powder and chopped ginger.Cover and let it cook till all the water evaporates.

Now add the salt ,green chillies (slit into half) and sugar, mix well and let it cook for another minute.

Lastly add the fried prawns,mix well and finish with a dollop of ghee.

"Lau chingri" or Gourd exotica as i call it is ready to be served.

There is also a vegetarian version 'Lau Moong" where just substitute the prawns with dry roasted moong daal!!!