A lip-smacking sabzi made using bottle gourd straight from West Bengal.LAU CHINGRIIngredients1 medium bottle gourd, peeled and cut into 1 inch cubes, soaked in water for 30 minutes200 grams medium prawns, peeled and deveined 5-6 tbsps oil½ tsp cumin seeds1 dried red chilli1 tsp ginger- garlic paste½ tsp turmeric powderSalt to tasteA pinch of sugar2 green chillies, finely choppedChopped fresh coriander for garnishMethod1. Heat 3-4 tbsps oil in a deep non-stick pan and add cumin seeds, halve the dried red chilli and add to the pan. Mix well. Sauté till cumin seeds change colour. Add ginger- garlic paste and mix well. Sauté on medium heat. Add ¼ tsp turmeric powder. Mix well. Sauté for a minute2. Drain and add bottle gourd. Mix well, cover and cook on medium heat till bottle gourd gets cooked for 15-20 minutes, stirring occasionally.3. Marinate prawns with remaining turmeric powder, salt and mix well.4. Heat a non-stick pan, add remaining oil,and add prawns and shallow fry for 4-5 minutes. Set aside.5. Add salt sugar and green chillies in the bottle gourd mixture and mix well.6. Add fried prawns and mix well. Cover and cook for 5 minutes on medium heat..7. Transfer lau chingri in a serving bowl.8. Serve hot garnished with fresh corianderClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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