Lau Chingri

(Curried Bottlegourd with Shrimp)

Serving Size: 2 persons

Ingredients:

Lau (bottlegourd or lauki) - 1 small (about 750 grams)

Small Shrimps/Choto Chingri - 150 g

Fenugreek/ Methi Seeds - 1/2 tsp

Dry red chillies - 2 whole

Cumin/Jeera Powder  - 1 tsp

Turmeric - a pinch

Green Chillies - 2, slit

Sugar - 1 tsp

Salt - to taste

Oil - 1 tbsp

Preparation:

1. Peel the vegetable and chop finely cut into 1 inch long thin strips.

2. Peel, devein and clean shrimps.

Cooking procedure:

1. Heat oil in a kadhai. Fry the shrimps and keep aside.

2. To the same oil, add methi (fenugreek) seeds and dry red chillies. Fry until the seeds change color (about 15 seconds).

3. Add the cut lauki, and mix. Cover and cook for 10 minutes on medium-low heat. There is no need to add water since the vegetable contains plenty of moisture.

4. Add turmeric, jeera (cumin) powder, sugar and fried shrimps. Mix thoroughly and cover to cook further for approximately 8 minutes or until the vegetable is tender and cooked.

5. Remove cover, add salt, and turn heat to medium-high to evaporate excess water.

6. Garnish with green chillies and remove from heat

Tips:

1. Curries with lau (lauki or bottle gourd) typically requires very little oil for preparation.

2. Salt is generally added last mainly because this vegetable shrinks considerably between the initial and final stages of cooking.

3. If you have large shrimps, chop them into small pieces and use for cooking.

Serving Suggestions: