Lau Chingudi Rai ( My Odia Style) | LAUKI RECIPE | ODIA CUISINE | GREEN BOTTLE GOURD, POTATO AND PRAWN IN MUSTARD | LAUKI RECIPE WITH PRAWN | AUTHENTIC ODIA FOOD | MUSTARD MAGIC |

LAUKI RECIPE -1

For 3-4 serves
Lightly peel off the skin of a tender lau ( lauki/ green bottle gourd – 1 no.). Dice into small pieces. Peel and dice potato (one large) into similar sized pieces.

Clean (take out food pipes, food pouches from head, shells – leaving the head with the body) and wash chungudi ( prawns- about 250-350gms, or more, if you want). Marinate them with salt and haldi ( turmeric).

Keep ready a mustard paste ( grind together mustard seeds 2 tbsp+ a pinch of haldi+4-5 cloves of garlic+ a bit of green chilli).

(Mustard paste should never be used immediately after grinding as it tastes bitter. It is always better to prepare a generous quantity of the paste and store it in fridge for use in batches. When stored in fridge, it can stay fresh for days together, at least 7-10 days. You can also store some of it in freezer section and thaw it before use. Always soak mustard seeds in warm water for at least 20-30 mins, then grind, adding a pinch of haldi and other ingredients and store in fridge.)

In a pressure cooker, mix together diced lau, aloo, chopped tomato(1 small), a bit of chopped green chilli, a few drops of mustard oil, salt to taste, a bit of haldi and 4-5 tbsp water. Do not pour much water as lau would release moisture and we want a consistency of just about rolly polly type- no gravy. Close the lid and cook on high flame for one whistle ( roughly 4-5 mins). Switch off. A quick pause for 20-30 seconds and then open the cooker by cooling it under running tap.

Put the cooker back on high flame ( without the lid). Add 3-4 tbsp of mustard paste and a bit of fresh coriander leaves. Let it boil for 2-3 minutes till we get the consistency right. Also be careful not to make it too mashy – just half blended. On another burner, heat mustard oil( 1-2 tbsp). Splutter paanch phutan( ¼ tsp) and add chopped onion ( just a bit would do- say about ½ of a small onion). Fry a bit. Stir in the marinated prawns. Saute for 3-4 mins. Add this seasoning to the lau curry. A quick boil for a few seconds and switch off. Finish with fresh coriander ( and a drop or two of mustard oil – optional). Cover and let all the flavours get absorbed well. Serve hot with steamed rice/roti/paratha.

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