LAU CHINGRI

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INGREDIENTS:
1. lau 1 medium size [gourd/ghiya/lauki]
[peel skin thick and cut the lau in small cubes][keep the skin for my next recipe]
2. Potato 2 medium size [peeled and cut in cubes same size as lauki]
3. Cleaned small size prawns 2 cups [mix salt and tumeric to it]
4. Ginger paste 1 tbs
5. Tomato 1 medium [cut in small pieces]
6. Green chillis 2[sliced in half lengthwise]
7. Dhania leaves 1/4 cup [chopped]
8. Bengali garam masala 1 tbs
9. Tumeric powder 1 tsp
10. Dhania powder 1 tsp
11. Salt and sugar to taste
11. Ghee 2 tbs
12. Whole jeera 1 tsp
13. Bay leaf 1


METHOD:
Heat ghee in a kadhai.
Add jeera and bay leaf.
Let it splater.
Add the prawns and fry on low heat.
Add the lauki and potatoes.
Stir well.
Add all the dry masalas, green chillis , ginger paste, salt and sugar.
Stir well and cover and cook in very low heat until both the vegetables are soft.
Can add a little water if required,but water should be dried completely at the end.
Or else you can boil the cut lauki and potatoes in the microwave before cooking.
Add the tomatoes and fresh dhania and cook for a while till tomato softens.
PS: Serve this dish along with steamed rice.

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