Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 kg bottle gourd finely chopped; 250 gm prawn/shrimp (medium sized); 1 tsp ginger paste; 3-4 green chillies.


Spices:
  • 1 bay leaf/Tejpata
  • 2 dry chillies
  • 1 tsp whole cumin
  • 1 inch cinnamon stick
  • 11/2 tsp turmeric powder
  • 1 tsp cumin powder/paste
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • salt and sugar to taste.


Steps:

  1. De-vein and wash the prawns/shrimps thoroughly.
  2. Marinate the prawns/shrimps with ½ tsp of salt and ½ tsp of turmeric powder. Leave it for 10 minutes.
  3. Heat oil in a pan. Fry the prawns/shrimps until it changes colour. Keep aside.
  4. Temper the same oil (add more oil if needed) with bay leaf, dry chillies, cinnamon stick and whole cumin. When the cumin starts to splutter, add ginger paste and fry for a while.
  5. Now add the bottle gourd and mix well.
  6. Add salt, sugar, cumin powder/paste and turmeric powder one by one. Stir it well.
  7. When the water starts draining out from bottle gourd, put a lid and cook in medium flame until the bottle gourd is done (it will take around 10-15 minutes). Stir it occasionally.
  8. Open the lid and add green chillies and prawns/shrimps. Cook for another 5-6 minutes in medium flame with the lid on.
  9. Sprinkle garam masala powder and wait for 1-2 minutes.
  10. Turn off the heat and serve with plain rice.
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