Lau er khosha bata Chingri diye / Prawn bottle gourd skin paste

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Ingredients:

  1. Bottle gourd – 1 no.
  2. Mustard oil – 3 tb
  3. Prawn – 50 gm
  4. Kala jeera – ¼ tb
  5. Dry red chilli – 2 no.
  6. Green chilli – 1 no.
  7. Garlic paste – ¼ tb
  8. Salt

Procedure:

Heat a kadai. Add mustard oil (1 tb). Fry prawns (50 gm) with salt for 2 minutes.

Peel the skin of the bottle gourd (1 no.) and boil in salted water for 5 minutes. Cool and grind it with prawn to paste.

Heat a kadai. Add mustard oil (2 tb). Next add Kala jeera ((1/4 tb), dry red chilli (2 no.), chopped green chilli (1 no.) and garlic paste (1/4 tb).

Fry for 5 minutes.

Serve hot with rice.

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