Squash with Shrimp / Lau chingri

Ingredients

Oil 2 tbsp

Onion fine chop 1/2 cup

Shrimps 10 pcs

Garlic paste 1 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/2 tsp

Salt to taste

Green Chili 4-5

Gourd 1.5 kg

Tarqa:

Onion 1/2 cup sliced

Garlic 3 cloves sliced

Dry red chilli 2-3 pieces

Preparation

Wash, peel and cut gourd into small pieces. Set aside in a bowl.

Wash, peel and devein shrimps. Set aside.

Cooking Directions

Add oil in a large saucepan at medium flame. Once the oil is hot, add onions and sauté until it's translucent. Add garlic paste, turmeric and coriander powder, salt to taste. Sauté all ingredients together for couple minutes. Add little water if required while sautéing.

Tip: Sauté the masala well. Sautéing helps to remove the raw smell from all the masala.

Add shrimps and fry them a little bit. Add green chillies and gourd pieces. Stir everything together and mix well. Cover with lid and cook until the gourd pieces softens. Cook for approximately 15 mins at medium-high heat. Keep stirring occasionally, the gourd releases water as it softens. If there's too much water, remove lid and let it cook for 5 mins, so the excess water evaporates. Keep stirring occasionally. Remove from heat and prepare tarqa.

For tarqa:

In a heated pan add oil, sliced onion, sliced garlic and dry red chilli. Fry until the onions are slightly golden brown. Remove from heat and pour everything into the saucepan cooking gourd. Cover with lid and heat the pan until it comes to a boil.

Add coriander and roasted cumin powder. Stir everything together and remove from heat.

Best served with hot rice! Enjoy!

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