Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste).
Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, lau shorshe chingri (bottle gourd cooked with prawns & mustard paste). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste) is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste) is something which I've loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lau shorshe chingri (bottle gourd cooked with prawns & mustard paste) using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste):
- {Take of medium size bottle gourd, chopped.
- {Prepare of large prawns.
- {Make ready of mustard oil.
- {Make ready of nigella seeds (kalonji).
- {Make ready of green chilies, slit.
- {Prepare of salt.
- {Make ready of turmeric powder.
- {Get of mustard paste / kasundi.
- {Get of raw mustard oil.
- {Make ready of coriander leaves, chopped.
Instructions to make Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste):
- Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes..
- Heat oil in a pan and temper with nigella seeds. Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour..
- Add the chopped bottle gourd, salt, turmeric powder & green chilies. Cover & cook on a low flame till done. If required, sprinkle some water at intervals..
- When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and.
- Coriander leaves. Mix everything well and simmer for a minute. Let it remain covered for 2-3 minutes..
- Serve with hot steamed rice or chapatis..
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