Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
350 gm snake gourd peeled and chopped; 150 gm small-sized prawns/shrimps (cleaned and de veined); 1 medium-sized onion chopped; 2 cloves garlic chopped; 2 green chilies.



    Spices:
    • ½ tsp nigella seeds/kalonji/kalojeera
    • 2 dry chilies
    • 1 tsp turmeric powder
    • Salt to taste
    • Sugar to taste.


    Steps:
    1. Marinate the prawns with ½ tsp salt and ½ tsp turmeric powder. Leave it for 10 minutes.
    2. Heat oil in a pan. Fry the prawns on high heat for 2 minutes. Take them out of the pan and keep aside.
    3. Temper the oil with nigella seeds/kalojeera/kalonji and dry chilies.
    4. When the nigella seeds/kalonji/kalojeera starts to splutter, add the chopped garlic and fry for 2 minutes on medium flame.
    5. Add the chopped onion and fry until it becomes translucent.
    6. Add the chopped snake gourd and fry on high heat until it starts releasing water.
    7. Add salt, sugar and turmeric powder. Mix well.
    8. Add green chilies and the fried prawns. Put a lid on it and cook on medium heat until the snake gourd is done.
    9. Open the lid, let the excess water be dried up completely.
    10. Adjust the taste of salt and sugar.
    11. Turn off the heat and serve with plain rice.
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