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
- 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
- 2½ tbsp. Oil
- 2 tbsp. fresh chopped Coriander leaves
- 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’.