Like Lau Chingri, Kumro Chingri (Pumpkin) is equally delicious if you die for Chingri (Prawn). What prompted me to prepare this dish during this lock down period, is nothing but to experiment something different with the same ingredients and making process. Hope you would like this recipe.
- Pumpkin/Kumro:- 500 gms
- Prawns:- 200 gms
- Ginger paste:- 1 tsp
- Garlic paste:- 1 tsp
- Onion:- 2 finely chopped
- Turmeric powder:- 1 tsp
- Chilli Powder :- 1 tsp
- Coriander powder:- 2 tsp
- Garam masala powder :- 1 tsp
- Coriander leaves :- Chopped 2 tsp
- Panch Phoron:- 1 tsp
- Oil :- preferably mustard
- Sugar :- to taste
- Salt :- to taste
- De-shelled the prawns, clean it properly. Marinate it with turmeric and salt. Keep it aside.
- Take the pumpkin whole. Cut it from the top. Scoop out the pumpkin. Wash, clean and keep the pumpkin shell for serving the item.
- Heat a pan/Kadai. Put mustard oil in it. Fry the prawns (not much otherwise it will be chewy)
- Add Panch Phoron in the pan. When it starts crackling, add the chopped onions. Saute it till it becomes translucent.
- Add ginger-garlic paste and cook it until the rawness of the garlic gone.
- Add the spices like turmeric, chili powder and coriander powder. Mix it properly.
- Add the scooped pumpkin. Cook it for 20 mins on low heat.
- Add the fried prawns in it. Add salt, sugar & water. Cover and cook it further until the pumpkin and prawns get cooked properly.
- Once the pumpkin and prawns are done, add Garam Masala and chopped coriander leaves.
- Now put Kumro-Chingri in the clean pumpkin shell and serve it with rice.
If you have liked this recipe and wish to prepare the dish then please do give us your comments and share this recipe with your friends and networks.