Laau Chingri

Laau Chingri / Jhinga Lauki ki Saabji
(Shrimp Bottle-gourd Curry)

Ingredients :

• Bottle-gourd (Laau or Lauki) - Half of one big sized.
• Shrimp - 500 gram (washed and peeled).
• Bori - 5-6 pieces (can avoid this if you don't have stock)
• Tomato - 1 big and fresh.
• Green chili - 1 or 2 pieces.
• Garlic (or ginger-garlic) paste - 1/2 spoonful.
• Spices : 1 bay leaf, Cinnamon Stick (two 1" pieces), whole Cumin seeds (1-tsp).
• Dry Spice powders - Cumin and Turmewric powders. Red-chhili (optional, not recommended).
• Salt and Sugar - to taste.
• White cooking oil (sunflower or groundnut oil).

Pre-Process :

• Wash the shrimp, drain off dry, and marinade with salt and little turmeric powder for at least half an hour.
• Cut the bottle-gourd into small stripes.
• Cut the tomato vertically into 8 pieces, and the chili into 3-4 slits.

Method :

• Heat oil in a non-stick pan. Fry the bodi's and take out aside.
• Add the bay leaf, cinnamon sticks and cumin seeds. When it is about to sputter, add the tomatoes and green-chilies. Saute for 3-4 minutes.
• Add garlic (or ginger-garlic) paste, powdered spices. Then add the shrimps and keep stirring carefully. Add little salt. Cook for 4-5 minutes.
• Add the bottle-gourd and sprinkle some sugar (sugar also makes the bottle-gourd tender quickly), and mix well with the rest of the stuff. Stir for 1-2 minutes.
• Cover the lid well, and let it cook for 5-10 minutes. The bottle-gourd itself gives out a lot of water (if it is fresh), so no need to add water.
• Add little more salt if required. Adjust the quantity of gravy by allowing it to boil out after opening the lid.Just 1 or 2 minutes before finishing, crumble the fried boris and add mix them.
• Done !! Serve with white rice.
  

Note :

• Avoid turmeric powder for a nice light colour. Except only 1-tsp in marinading the shrimps, do not use turmeric in cooking.
• Do not add water if the bottle-gourd is fresh. It gives out a lot of water when cooked under lid.