Lau Chingri (Bottle Gourd Curry with Prawns)

Ingredients foe Lau Chingri:

Grated Lau (Bottle Gourd) - 2 cups
Prawns - 20 pieces
Turmeric Powder - 1/4 tsp
Salt - pinch for frying the Prawns and later to mix in the curry as per you taste 
Cumin seeds - 1/2 tsp
Ginger Paste - 2 tbsp
Green Chilis - 4-5 Nos
Mustard Oil for cooking

Process for cooking Lau Chingri:

1. Grate the Bottle Gourd very well with a slicer.

2. Wash the prawns and marinate it with turmeric powder salt.

3. Heat oil in a cooking pan. Fry the prawns till it turns golden brown and keep it aside.

4. Add cumin seed to the hot oil. Add turmeric powder, ginger paste, cut green chilies and salt; stir for 1-2 minutes. Add grated bottle gourd.

5. Cover the pan with a lid for 5-6 minutes and remove the cover. Stir it well and cover it and let it cook for 4-5 minutes more.

6. Remove the lid, add the fried prawns and mix it well. Allow it to cook till the excess water is gone. Add salt to taste. Mix it very well and turn off the heat. 

Taro Stolon with Prawns (Chingri die Kochur Loti)

What I used:
150 grams of Prawns
200 gram of Taro Stolon (kochut Loti)
4 green chilis (slit)
1 small size onion (chopped)
1/2 tsp of garlic paste
1/2 tsp of ginger paste
Turmeric Powder
Cumin powder
Mustard oil for frying the shrimps and cooking
Sale to taste

How I cooked:
1. Clean the Prawns.
2. Heat oil in a frying pan and fry those prawns until golden brown. Keep them aside.
3. Remove the taro skin and take out the stem. Cut them 2 inch long pieces.
4. Boil them for 10 minutes. You can add tamarind paste to the boiling water. Take the stems out of the water. Keep the water aside.
5. Heat oil in the same frying pan. Add onion, garlic, ginger, turmeric powder, salt and green chilli. Stir for 2-3 minutes.
6. Add taro stem and keep stirring in medium heat until you add the prawns.
7. After 3-5 minutes, add prawns. And let it be cooked for few minutes. But don't forget to stir.
8. Water will be coming out from the taro stem. Stop stirring if you find the water dries up.
9. Add tamarind water which you kept aside when you started cooking.
10. Let the curry be cooked until you find the water again dries up.
11. Your Taro Stolon curry is ready. Serve it with hot rice.