Lau Chingri Chechki (Bottle Gourd Curry with Prawns)

          This is a simple and a quick Bengali homemade style bottle gourd stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

          The garnishing of some raw mustard oil to the end product gives a nice mustardy flavour and an authentic touch to this dish. I also added some fresh coriander leaves, but it is purely optional. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.

          Lau in the Bengali lingo is bottle gourd and Chingri is know as prawn. So this recipe is a jugalbandi of both these two key ingredients. 

          This is a very easy and a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha. So enjoy !!!

• 1 medium size bottle gourd, grated
• 3 tbsp. mustard oil
• 10-12 prawns, cleaned & tail intact
• 1 tsp. nigella seeds
• 2-3 green chilies, slit 
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 cup coriander leaves, chopped

          

          Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside. 

          Temper the same oil with nigella seeds, green chilies and asafoetida. Sauté for a few seconds.

          Add all the dry spices, followed by the grated bottle gourd. Mix well and stir fry till well cooked and dry.

          When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and keep it covered for 5 minutes. Serve, preferably with hot steamed rice.

                          Heat 2 tbsp. oil & fry prawns slightly till it changes colour. Drain 
                          and keep aside. 

                  Temper same oil with nigella seeds, green chilies & asafoetida. Sauté for
                  a few seconds.

                                  Add all dry spices, 

                   followed by grated bottle gourd. Mix well & sauté till well cooked & dry.

                    When done, switch off the flame. Add coriander leaves, fried prawns &                                              remaining raw mustard oil. 

                                 Give it a stir & keep it covered for 5 minutes.

                                Serve, preferably with hot steamed rice.