I am not very fond of Chalkumro or Ashgourd as a vegetable and always try to cook it in some exotic way to make it pallatable like this Chalkumro pur bhaja. But as the bhaja is not always an option, I have also tried the Narkel diye Chalkumro Ghonto. This time, I had few prawns sitting in my fridge, so decided to cook Chingri diye Chalkumro Ghonto. I am pleasantly surprised after tasting this. No, Ashgourd is not that bad at all. There must be some other ways to cook it. I will explore the net and buy some more.
Ingredients for Chingri diye Chalkumro Ghonto
- Chalkumro or Ashgourd – 1
- Prawns – 200 gms
- Green chili – as per taste
- Salt and turmeric – as required
- Bayleaf, dry red chili and cumin seeds for tempering
- Ginger paste – 1 tbsp
- Cumin powder – 1 tsp
- Coriander powder – 1/2 tsp
- Sugar – 1/2 tsp
- Oil for cooking
How to make Chingri diye Chalkumro Ghonto
Fry the prawns with a pinch of salt and turmeric. Peel and chop the ashgourd into small pieces.
Heat oil in a pan and add Bayleaf, dry red chili and cumin seeds for tempering.
Add ginger paste and after frying for a couple of minutes, add the cumin and coriander powder. Fry till oil separates then add the chopped ashgourd.
Mix well with the masala and cook over low heat with the lid on for 10 minutes.
Ashgourd will release lot of water and will get cooked in its own juice.
Once the ashgourd is cooked through, add the fried prawns.
Stir and cook for 5 more minutes till the water evaporates. Adjust the seasoning and sprinkle the sugar,
Serve with dal and rice.