Chingri Diye Chal Kumro / Ash-gourd with shrimp
Today I will share a lost and traditional recipe i.e. Chingri Diye Chal Kumro Recipe/ Ash-gourd with shrimp, which is very easy and simple to make; but you cannot believe, how delectable it is without tasting it. It has many variations; you can make it without adding the shrimp, the procedure is the same, and you can also add bori/sun-dried lentil dumplings.
As per Netmeds, it has many benefits; It Accelerates Weight Loss, Augments Heart Function, Detoxifies the Kidneys, Enhances the Digestive System, Strengthens Respiratory Processes, and Combats Skin Infections. So you must include this vegetable in your diet chart.
Ash gourd is a highly cultivated vegetable throughout India, especially in Kerala and other eastern states of India. It is also known by the name ‘Wax Gourd’ or ‘Winter Melon’
The types of equipment required for this recipe are
Scissors
Blender
Mixing bowl
Frying pan with lid
Spatula
The ingredients required are
Ash gourd: while purchasing you must ensure it should be tender enough.
Shrimp/prawns-I have taken medium-sized prawns, but for this recipe, small-size shrimp is the best suited; and it must be fresh, frozen shrimps will not give the required taste
For the paste, I took fresh coconut, green chili, and ginger
To marinate the prawn I took turmeric powder and salt
To temper use panchphoron, red chili, and bay leaf
Oil: I used mustard oil, for both frying the prawn as well as the ash gourd. You can use any cooking oil, but I recommend using mustard oil to fry the shrimp.
Chopped coriander leaves are for garnishing
How to make Chingri Diye Chal Kumro / Ash-gourd with shrimp
Take a green tender ash gourd
Cut it into small pieces, so that it will be cooked very easily
Take a blender jar, add coconut pieces, ginger, and green chili, and make a fine paste
Clean and wash the prawns and put them in a mixing bowl, and add turmeric powder and salt
Mix them well and keep them aside for 10 minutes
Now heat oil in a kadai, and fry the prawns till the color changes to light brown ( do not over-fry them) it will take 2-3 minutes in medium flame, and take them out from the oil after frying
Now in the same pan add oil and add bay leaves, red chili, and panchphoron for tempering
As they splutter and sizzle add the ash gourd and stir them for a minute
Add turmeric powder, salt, and sugar, mix them and cover the lid and allow them to cook for 3 minutes on low flame, without adding water (as the gourd is having sufficient water to cook)
Now open the lid after 3 minutes and add the coconut mix and add 2-3 tbsp water (after washing the blender jar), mix them well, and cover the lid for another 3 minutes on low flame
Now open the lid and add fried prawns and again cover the lid for 2 minutes
Open the cover and add the chopped coriander leaves
Transfer them to a serving bowl and serve hot with hot piping rice and dal.
My other related posts are
- How to Make Narkel Chalkumro
- Ilish macher matha diye chal kumro
- How To Make Lau-er Ghonto
- Lau-er Amazing Kofta Curry Recipe
- How to make tasty lau pepe chingri
- how to make chingri diye lau shak
Chingri Diye Chal Kumro Recipe
Equipment
- mixing bowl
- blender
- A kadai or a fry pan
- Spatula
- Knife / scissors
Ingredients
- 1 Ash gourd
- 150 gm prawn
- 1/4th Coconut (cut into pieces) 1/4thof a medium sized coconut
- 1 tbsp turmeric powder
- 1 green chili
- 1/2 tbsp sugar
- 1/2 inch ginger
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1 whole red chili
- 2 bay leaves
- 2 tbsp Mustard oil
- 2 tbsp Chopped coriander leaves
- salt
Instructions
- Take a green tender ash gourd
- Cut it into small pieces, so that it will be cooked very easily
- Take a blender jar, add coconut pieces, ginger, and green chili and make afine paste
- Clean and wash the prawns and put them in a mixing bowl, and add turmericpowder and salt
- Mix them well and keep them aside for 10 minutes
- Now heat oil in a kadai, and fry the prawns till the color changes to lightbrown ( do not over-fry them) it will take 2-3 minutes in medium flame, and takethem out from the oil after frying
- Now in the same pan add oil and add bay leaves, red chili, and panchphoron for tempering
- As they splutter and sizzle add the ash gourd and stir them for a minute
- Add turmeric powder, salt, and sugar, mix them and cover the lid and allowthem to cook for 3 minutes on low flame, without adding water (as the gourdis having sufficient water to cook)
- Now open the lid after 3 minutes and add the coconut mix and add 2-3 tbspwater (after washing the blender jar), and mix them well, and cover the lid foranother 3 minutes on low flame
- Now open the lid and add fried prawns and again cover the lid for 2 minutes
- Open the cover and add the chopped coriander leaves
- Transfer them to a serving bowl and serve hot with hot piping rice and dal.