Narkel jhingga chingri ( Ribbed gourd & prawn with coconut)

Narkel jhingga chingri ( Ribbed gourd & prawn with coconut)

Ingredients:

• 500 gm ribbed gourd (wash and cut in big pieces)
• 200 gm prawn (dressed & wash)
• 2 big potato (cut in small cubes)
• 2 cup of grated coconut
• 1 bay leaf
• 2 teaspoon turmeric powder
• 2 teaspoon red chilli powder
• 2 tablespoon ginger paste
• 1 tablespoon green chilli paste
• Salt and sugar to taste
• 5 tablespoon mustard oil
• A cup of water (if needed)

Preparation:

1. Heat the oil in a pan, fry the prawns lightly with a pinch of 
   turmeric powder and salt and keep aside.
2. Heat the oil in a pan, sauté the bay leaf and add ribbed gourd and fry properly.
3. Add potato and fry with gourd.
4. Add turmeric powder, ginger-chilli paste, grated coconut, salt, sugar and cook it properly.
5. Add pre-fried prawns and 2-3 tablespoon of water and cook it in a low flame with cover.
6. When the gravy becomes dry, keep it in a plate.
7. Serve ribbed gourd & prawn with coconut.