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
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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