Today I will share a lost and traditional recipe i.e. Chingri Diye ChalKumro Recipe/ Ash-gourd with shrimp, which is very easy and simple to make; butyou cannot believe, how delectable it is without tasting it. It has manyvariations; you can make it without adding the shrimp, the procedure is thesame, and you can also add bori/sun-dried lentil dumplings.
1/4thCoconut (cut into pieces) 1/4thof a medium sized coconut
1tbsp turmeric powder
1green chili
1/2tbspsugar
1/2inchginger
1/2tbsppanchforons -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)
1whole red chili
2bay leaves
2tbspMustard oil
2tbspChopped 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.