Shrimp and Bottle Gourd Curry [লাউ চিংড়ি]

Bottle Gourd and Shrimp curry [লাউ-চিংড়ি] is yet another delicacy from Bengal. The combination of the juicy vegetable and the crunchy non-vegetarian shrimp adds up to create a mouth-watering flavour. This dish is a favorite among Bengalis any time of the year. There are quite a few variants recipes for this dish. I share here the recipe I generally follow - I cook this way !! :)

Ingredients

1. Bottle gourd, cut into small pieces - the tinier, the better
2. Shrimps, de-veined and shelled
3. Cumin seeds
4. Bay Leaves
5. Whole Garam Masala, half crushed [ Cardamom, Clove, Cinnamon]
6. Salt
7. Sugar
8. Turmeric Powder
9. Ginger Paste
   
10. Mustard Oil for frying
11. Ghee [optional]
12. Grated coconut [optional]

Procedure

1. Heat 2-3 tsp mustard oil in a kadai/wok.
2. When heated, add the bay leaves and half crushed Garam masala. Fry until aroma comes out.
3. Add whole cumin seeds and green chillies. Fry for a while until the cumin seeds start spluttering.
4. Add the bottle gourd pieces and fry for a while.
5. Add salt and turmeric. After adding these two ingredients, chances are that much water will be released. The vegetable generally cooks in its own juices. However, if after some time you feel the vegetable has not softened, then you can add a little water to cook the same.
6. When the vegetable is almost done [ you can check that out by trying to break the cooked vegetable with a soft thrust of a spatula], add the shrimps.
7. The shrimps will cook soon in the juice of the vegetable. The shrimp will be cooked when they turn orange-pinkish in color.
8. Add ginger paste, sugar and a spoonful of ghee from top and mix well.
9. Sprinkle grated coconut on the top [optional].
   
10. Leave the lid covered for a while.
11. Serve hot with plain rice.