Ingredients
Scale
- 1 small chaal kumro/ash gourd: peeled (seeds removed and chopped in about 1/2 inch strips or cubed (I had about 3 cups chopped))
- 15–20 medium sized shrimp (peeled and deveined)
- 2 teaspoon oil + 1 teaspoon mustard oil
- 1/2 teaspoon turmeric + 1 teaspoon turmeric
- 3/4 teaspoon cumin seeds
- 1 or 2 red dried chilli pepper
- 1 green chilli pepper (slit)
- 1/2 teaspoon sugar
- two tablespoon fresh or frozen grated coconut (optional)
- salt to taste
- fresh coriander/cilantro to garnish (optional)
Instructions
- Peel gourd, remove seeds and chop into small pieces. Wash, drain and set aside.
- Peel shrimp and devein. Sprinkle 1/2 teaspoon turmeric and 1/2 teaspoon salt and let it sit for about 15 minutes.
- Heat a teaspoon of oil in a wok/pan. Fry the shrimp quickly and remove them as they start to turn white and are no more transparent.
- In the same wok/pan, add 1 teaspoon oil. Add cumin seeds to it and the dry chilli pepper. When the seeds turn dark and aromatic and the chilli peppers are a dark brown shade, add the gourd to the wok/pan. Add salt, and the rest of the turmeric and toss for the gourd to be coated with the cumin and other spices.
- Lower heat and cover and cook until gourd is cooked through tender and almost mushy. It took mine less than 15 minutes to cook. If you have a tender and young gourd, it will cook quite quickly.
- Uncover and add the shrimp, coconut if you are using, the slit green chilli, sugar and the mustard oil. Increase heat and toss. Cook until there is almost no liquid in the wok. It is not a dish with gravy or sauce and not bone dry either. Adjust salt. Garnish with fresh coriander if you wish.
- Serve with hot rice.
- Category: Main
- Cuisine: Indian