Turai aur Sukkae Jhigae ka Salan /Ridge Gourd (Luffa) with Dried Prawn (Shrimp) Curry

I very rarely go to fish market. In my lifetime, maybe I happen to visit fish market twice or thrice I think. On my recent trip to the fish market, I saw a lady outside the fish market on the pavement of the road selling all types of dried fishes neatly arranged in lines on a piece of newspaper. In the first glance only my eyes landed on dried prawns (shrimps) and I bought them…

Of many recipes I learnt from my MIL, this is one of them. Before marriage, I never tasted dried prawns and I even don’t know anything of this kind is available. After marriage, whatever my MIL or SIL’s used to prepare is completely a new recipe or sometimes a new vegetable to me…Before marriage I considered Potato, Tomato, Okra, Drumstick, Beans and Colacasia as only vegetables and rest as ghaas phoos….But after marriage, I was totally impressed by the variety of vegetables available and varied techniques of cooking them…I still remember how I use to call my mom and aunt (mami) and tell them about these new discoveries…

When for the first time, I saw dried prawns I could not even recognise what it is…but when my MIL showed me how to trim, wash and cook, I instantly loved these when paired with this luscious green vegetable Turai (Ridge Gourd). The juicy and stubble taste of ridge gourd when combined with dried prawns make such a humble combo that you can have a tummy full of food without even thinking of anything else on the menu.

Turai aur Sukkae Jhingae ka Salan – Ridge Gourd with Dried Prawns

INGREDIENTS:

• 500 gms. Ridge gourd/Turai
• 150 gms. Sukkae Jhingae/Dried Prawns (Shrimp)
• 1 big Onion
• ½ tbsp. Ginger-Garlic paste
• 2 Green chillies cut into half
• 1 tbsp. Red chili powder
• ¼ tbsp. Turmeric powder
• Salt
• 2½ tbsp. Oil
• 2 tbsp. fresh chopped Coriander leaves

PREPARATION:

• Start by trimming the dried prawns. Take one dried prawn at a time and remove the head and tail part. If you take 150 gms. of dried prawns you will get only 40-50 gms. of cleaned dried prawns.
• After trimming all the dried prawns, wash thoroughly for 2-3 times with clean water and soak in clean water for ½ hour.
• In the meantime, cut the ridge gourd. If it is long, then cut it into 2-3 equal parts and peel it. Cut into ½ inch pieces and set aside.
• Squeeze the excess water from dried prawns and set aside.
• Now heat oil in a heavy bottom cooking vessel and to this add above dried prawns and fry on medium heat for 3-4 minutes by stirring continuously.
• Now add onion, ginger-garlic paste and continue to fry for another 3-4 minutes. When the onions turn translucent, add peeled and chopped ridge gourd pieces, green chillies, salt and turmeric powder.
• Give it gentle stir and cover it with a lid. Cook on low flame until ridge gourd and dried prawns are completely cooked.
• Now add red chili powder and chopped coriander leaves. Stir and turn off the flame.
• Serve with hot rice and dal.
• Add love to make this Turai aur Sukkae Jhingae ka Salan taste ‘Yummy’.