LAU CHINGRI

This is an Indian recipe from the state of West Bengal, made mainly out of lau (white gourd, picture shown) and chingri (small prawns).


INGREDIENTS

White gourd – 1 kilo
Small prawns (shelled) – 250 grams
Mustard oil - -5 tsp
Black Mustard seeds – 1 tsp
Bay leafs – 2
Dry red chillies – 2
Sugar – 2 tsp or according to taste
Salt – 1 tsp or according to taste

PROCEDURE

Wash the prawns well. Smear some salt and let drain in a colander. Peel the gourd and cut it up into thin strips about 1 inch long and one eighth inch thick. You can also thickly grate the peeled gourd if you do not want to spend time on cutting it up. Put the gourd in a covered utensil. Do not
add any water. Put on high flame. 5 minutes later open the cover. If the gourd is watery keep it uncovered otherwise cover it again. In this way the gourd should be done (just enough soft but firm). Drain the boiled gourd in a colander. Keep asde.
Heat 3 tsp of oil in a wok. When oil smokes lower the heat and carefully add the prawns. Raise the flame and stir fry the prawns till reddish orange in colour. Shift prawns from the oil with a slotted spoon. Keep aside. Now add 2 tsp oil in the same wok. When the oil slightly smokes add the bay leafs, mustard seeds and the dry red chillies (stems cut out). After 30 seconds lower the flame and slowly add the boiled gourd. Raise the flame once again and add the salt and sugar. Stir continuously till the gourd is drier (about 1 minute). Add the prawns and stir for 1 or 2 more
minutes. Serve hot or when cool with rice. You can also add freshly grated coconut to garnish.


Add the coconut just before serving, as fresh coconut tends to stale quickly. A photo of the said dish is shown here.