Lau chingri (prawns with bottle gourd)

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Vivek SIngh
From Saturday Kitchen

Ingredients

  • 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes
  • 1 tsp ground turmeric
  • 1½ tsp salt
  • 4 tbsp mustard oil
  • 2 dried whole red chilli, broken, seeds and stalk removed
  • 1 tsp cumin seeds
  • 1½ tsp ground cumin
  • 1 tsp red chilli powder
  • 1 tbsp ginger paste
  • ½ tbsp garlic paste
  • 400g/14oz prawn tails (head and shell removed), cut into 2–3 pieces
  • 1 tsp ajwain seeds (carom seeds)
  • 70g/2½ oz green peas or petit pois (frozen is fine)
  • 1 tsp sugar
  • ½ ts ground garam masala
  • squeeze lemon juice

To serve

  • puris
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