Bengoli dish Lau chingri ( bottle guard with prawn)

Ingredients

Serves 4

• 1 Medium Size Bottle Gourd, Finely Chopped

• 1/4 Cup Moong Dal, Dry Roasted, Washed & Drained

• 8-10 Medium Size Prawns, Cleaned, Washed & Drained

• 3 Tbsp. Mustard Oil

• 1 Tsp. Cumin Seeds

• 2 Bay Leaves

• 2 Green Chilies, Slit

• 1/2 Tsp. Salt Or To Taste

• 1/2 Tsp. Turmeric Powder

• 1 Tsp. Sugar (Opt)

• 1 Tsp. Roasted Cumin Powder

• 1 Tbsp. Ghee

• 2-3 Tbsp. Coriander Leaves, Chopped

Directions

• 01 At first bottle guard and roasted moong dal both pressure cook for 1 wheesel other side Marinate The Prawns With A Pinch Of Salt And Turmeric Powder For 5-10 Minutes. Heat 1 Tbsp. Oil And Saute The Prawns Till It Changes Colour. Drain And Keep Aside.
• 02

  Heat Remaining Oil And Temper With Cumin Seeds And Bay Leaves. Saute For A Few Seconds. Add The boild Bottle Gourd, Roasted Dal, Fried Prawns And All The Dry Spices.

• 03

  Mix Everything Well And Cook, Covered Till Done. Sprinkle Water And Keep Stirring At Intervals.

• 04

  When Done, Add Ghee And Coriander Leaves. Give It A Stir And Serve With Plain Steamed Rice Or Chapatis