Shaader Lau chingri(Bottlegourd with shrimp...Doodhi with jhinga)

Shaader Lau chingri(Bottlegourd with shrimp...Doodhi with jhinga)

Sufficient qty med sized shrimp cleaned
1 big dried red chilli
2 cloves of cardamon
1 bay leaf
2 tbsp clarified butter (ghee)
1 med sized finely chopped bottlegourd (lauki/doodhi)
2 med sixed chopped potatoes...same size as the gourd
0.5 cup of finely grated cocunut (or 0.25 cup cocunut milk) (with 0.5 cup water diluted)
2 green chillies
salt to taste
1.5 teaspoon tumreric powder (haldi)
1 teaspoon dhania
1.5 teaspoon cumin (jeera)

Podhyoti:

Marinate the shrimp with turmeric, juice of 1 lemon, salt, paprika powder. Fry the shrimp and set aside.

Cut the gourd into thin round slices, and then julienne the slices. Same to the aloo. Aloo is optional.

Let the frying pan be heated, add ghee and the dry chilli and the bay leaf. Then add the gourd and potatoes together and add salt. Saute over med heat for 3 to 4 minutes. Add the turmeric, dhania and jeera powder to the veggie mix. Turn the heat to low and put the lid on the pan. The steam from the gourd will help cook the potatoes and gours. Add the cardamom cloves to it now. After about 5 minutes, the gourd becomes soft and is almost cooked. Now remove the lid and add the fried shrimp and turn back the heat to medium. Then add the diluted cocunut milk/grated cocunut to the pan,a nd mix thouroughly so that the gourd does not stick to the pan. The diluted cocunut milk/grated cocunut brings a uniques flavor to the dish. As the water begins to evaporate, switch off the heat close the lid. Finely chop dhania patta (corriander) and spread over the curry.

Now your shaader lau with jhinge is ready to be served.