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Tuesday, September 6, 2011

Lau Chingri ( Gourd with shrimp)

Finely chopped Bottle gourd /Lau/Lauki/Opo
Grated ginger
Slit green chillis
Mom's note: Methi seeds if making with shrimp or fish head, cumin seeds if making vegetarian lau with moong dal or vadi

salt, turmeric, Oil, sugar (abt spnful), ghee, cilantro


  1. Chop the gourd as finely as you can with a sharp knife or processor.
  2. Microwave it for 3-5 mins., for faster cooking and it will also require less cooking oil.
  3. Shallow fry  cleaned , de-veined shrimps  about ( 8-12) in oil, coated with salt and turmeric. Set aside.
  4. Temper methi (fenugreek) seeds in oil. Add steamed lau.
  5. Lau releases water on cookingt, add no extra water, unless you see it getting dry (bad, bad lau!). When lau is semi-cooked- add salt, turmeric , stir.
  6. Add shrimps, slit green chillies and  1/2 tsp sugar
  7. Add ghee and freshly chopped cilantro leaves
Some variants have chopped onions with methi leaves and frozen peas added to it.

Vegetarian alternative: Lau Moong

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