Today I'll post two recipes of prawn, Prawn cooked with bottlegourd(Lauin bengali) or LauChingri and prawn cooked with Taro roots(Kochu in bengali) or Kochu Chingri
Add some water if needed for the gravy and let it be cooked for some time. LauChingriLauChingri. Put bottlegourdin a cooker with a liitle water, cook to three whistles and keep aside
Now Lau or Lauki or Bottlegourd whatever you call it is a very simple vegetable with not much complications in its texture or taste so it adapts very well when added to another ingredients - be it moong dal ( Lau moong) , shrimps (LauChingri) or in this case lentil dumplings - bori as we Bengalis call it
Ingredients. For Tempering. Drain n squeeze water from it. Add panch phutan, red chilly, hing, when it start to crackle, add the chopped onion, ginger-garlic paste n fry
Stir continuously till peels are tendered, soften and cooked. Whenever we use bottlegourd for our dish, generally we forget the usefulness of the skins or peels
Today's recipe - Lauki Chana Dal (BottleGourdCookedin Lentils) uses split bengal gram, bottlegourd also known as opo squash and my handy, best friend in the kitchen - a pressure cooker
Today we are going to make a healthy Dal (massor) made with bottlegourd’s leaves,shoots and stems. You can use pumpkin leaves and stems to prepare this recipe
In vegetarian dishes, I like koottu very much. Not only this bottlegourd koottu, generally I like koottu made from any vegetable like cabbage, snake gourd, chow chow etc
![[Pressure Cooker Recipes] Lauki Chana Dal | Bottle Gourd Cooked in Lentils](http://cdn.mytaste.org/i?u=group2%2FM00%2FEB%2F70%2FCgAINlgP-DSAHVJ5AAHWut9nWTY007.jpg&w=330&h=270&c=1)
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