Lau chingri (prawns with bottle gourd)

1. 1

   Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed.

2. 2

   In a separate pan, heat the mustard oil to smoking point, then let it cool for 2- 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2-3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop.

3. 3

   Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices.

4. 4

   Add the cooked gourd to the shrimp, reduce the heat and cook for another 2-3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice.

5. 5

   Serve straight away with puris.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.