non vegetarian,  Patol Chingri /shrimp with Pointed gourd,  vegetables

“ Patol Chingri /shrimp with Pointed gourd ” …. authentic Bengali cuisine

It is a very old Bengali cuisine. Till now it is served in especial occasion. The main ingredients to make the dish are pointed gourd, potato and shrimp.

Benefits:-
Pointed gourd – It is abundant with vitamin A, B1, B2, and C. It controls cholesterol and blood sugar level. It is beneficial for purification of blood and helps to fight against flu. It contains huge amount of fiber which helps to promote better digestion and to reduce weight.
Shrimp- They are loaded with antioxidant and low in calories which helps in reducing weight. They are beneficial for our eyes. Also helps in strengthening our bones as they contain vitamin D.
Potatoes – are excellent source of vitamins and minerals. It contains antioxidant. Potatoes are rich in starch which helps in controlling blood sugar level and improves our digestive system.

Time required:-40-50 min. (approx.)

Course: – Lunch/Dinner

Can be served with: – hot steamed rice and roti also.


Ingredients :-
·        Patol / pointed gourd – 10-12 pieces
·        Shrimps – 200-250gm
·        Potato – 2 medium size
·        Tomato – 02(medium size) finely chopped
·        Green chili paste – 1tsp
·        Garlic paste –  1tsp
·        Ginger paste – 1tsp.
·        Onion -1  (finely chopped)
·        Turmeric powder – 1tsp
·        Red chili powder – 1tsp
·        Cumin powder – 1tsp
·        Coriander powder – 1tsp
·        Garam masala – 1/2tsp
·        Cumin seeds – ½tsp
·        Bay leaves- 2
·        Dried red chili – 2
·        Salt – as per taste
·        Mustard oil – 3-4 3tbsp
·        Chopped coriander leaves for garnishing

Direction for the recipe:-

  • Wash the shrimps and marinate them with turmeric powder and salt and set aside.
  • Wash the vegetables. Peel potol and potato. Cut the patol in halves in roundels and potatoes in cubes. Sprinkle salt and turmeric powder and mix well.
  • Heat oil in a kadai / pan. When smoke starts coming from the oil, add the shrimp. Fry them till they turn golden brown and set them aside.
  • In the same kadai/pan, add the patol and potatoes and fry the until their colour changes to light golden brown. Drain them and set them aside.
  • Add the cumin seeds, bay leaves and dried red chilies. Sauté till they crackle.
  • Now add the chopped onion and cook it until it tenders.
  • Then add grated tomatoes. Fry it for 02min.
  • Finally add all the spices (except garam masala) and the pastes. Stir them and mix well. If they get too dry, add little water and cook for 6-7min.
  • Add the fried patol and potatoes. Stir well so that the masala gets uniformly coated on them.
  •  Cook for 4-5min and add 1cup of water according to the consistency of the gravy you desire.
  •  Cover it and let the gravy boils. Cook for 5-6min.
  •  Remove the cover and add the fried shrimp in it and let it cook for 2min.
  •  Lastly sprinkle garam masala. Turn off the flame and cover it.
  •  After 2min, remove the cover, garnish with coriander leave and serve your dish.

My tips

  • Instead of chopped onion and tomato, you can use their paste.
  • This dish can also be prepared as vegetarian dish. Simply avoid using shrimp, onion and garlic and when adding garam masala, add 1tsp ghee.

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