Non-Veg: Lao Chingri
Why Lau Chingri?
Lau Chingri was my father's favorite food. So I learned this from my mother and whenever my father visited us after my marriage, I used to make it for him. He loved it.
2. Shrimp (small) (1/2 pound)
3. Kalo Jeera (1/2 tea spoon)
4. Cooking Oil (2 table spoons)
5. Green Chilli (2 pieces)
6. Sugar (1 tablespoon)
7. Salt (to taste)
8. Cilantro (1/2 bunch)
9. Milk (1/4 cup)
10. Flour (2 table spoons)
Method
Cut Lau in a small pieces wash them. Heat pan and pour oil. Then add kalo jeera, green chilli and add lau, sugar and salt. Cover it until lau is well boiled and soft. Add shrimp and stir for 5 minutes until the shrimp turns pinkish white. Cook for few minutes until water is soaked up. Add milk to pan.
and add 2 spoons of flour to the pan. The flour will soak up the milk and give a slimy texture to the lau and shrimp. Stir well. Pour in a bowl add cilantro.
Serve with rice.
Ingredients and Quantity or Amount
1. Lau (green squash) (one medium size)2. Shrimp (small) (1/2 pound)
3. Kalo Jeera (1/2 tea spoon)
4. Cooking Oil (2 table spoons)
5. Green Chilli (2 pieces)
6. Sugar (1 tablespoon)
7. Salt (to taste)
8. Cilantro (1/2 bunch)
9. Milk (1/4 cup)
10. Flour (2 table spoons)
Method
Cut Lau in a small pieces wash them. Heat pan and pour oil. Then add kalo jeera, green chilli and add lau, sugar and salt. Cover it until lau is well boiled and soft. Add shrimp and stir for 5 minutes until the shrimp turns pinkish white. Cook for few minutes until water is soaked up. Add milk to pan.
and add 2 spoons of flour to the pan. The flour will soak up the milk and give a slimy texture to the lau and shrimp. Stir well. Pour in a bowl add cilantro.
Serve with rice.
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My Father (Mahendra Nath Putatunda) © 2020 Sati Mukherjee. All Rights Reserved |
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