Lau Chingri (Shrimp with Bottle Gourd)

Ingredients:

Shrimps (Chingri cleaned & deveined) - 50g
Cooking Oil - 2 tbsp
Bottle Gourd (Lau) peeled - 200g
Bay Leaf (Tej Patta) - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Panch Phoran (see below) - 1 tsp
Salt to taste

Panch Phoran Preparation:

Mix equal quantities of fenugreek seeds (methi seeds), cumin seeds (jeera), fennel seeds(saunf), mustard seeds(sarson) and onion seeds (kalonji). Store in any airtight jar and use as and when required.

Main Dish Procedure:

First grate the bottle gourd, discarding the seeds. Take a kadai(wok) and heat oil in it. Once it is hot, sauté the Panch Phoran and bayleaf. Add the ginger garlic paste and cook till it turns little brown. Add lau(bottle gourd) and sauté till it becomes tender. Add Shrimps and sauté over a high flame just for a few seconds. Mix in the red chilli powder and 1 cup of water. Cook over a high flame till the liquid gets absorbed, stirring frequently. Serve hot.