Kumro Chingri Diye (Pumpkin with Prawns)

Though pumpkin /kumro isn't a favourite , chingri is and trust me the combination is just great.
Have it with Luchi, Paratha or even Rice-Daal your choice.

Ingredients:

Misti Kumro (Red Pumpkin) – ½ kg diced

Tiger Prawns – ½ kg
Tomato-1,medium,chopped

Coconut – ½ grated

Sugar – 2 tsp

Salt – ½ tsp or according to taste

Cumin Paste – 1 ½ tbsp
Nigella seeds-1 pinch

Turmeric Powder – ½ tsp

White Mustard Paste – 3 tbsp

Mustard Oil – 3- 4 tbsp

Kumro Chingri

Method:

The prawns: de-shell, de-vein, discard and wash properly. Drain off the water. Keep aside. You can discard the shrimp head if you want.

Heat a pan which has a cover. Lightly saute the prawns in hot mustard oil. Remove. Add nigella  and then the tomato. Stir fry till the raw smell of tomatoes vanish and then add the pumpkin pieces. Cover and cook on low flame for about 5 min. Open the lid and add the grated coconut  and spices. Keeping  some coconut aside ( 2 tbsp ) for garnishing. Give it a good mix, cover and cook for 5-7 min. Now open the cover and add the prawns. Dry up the juices till it is almost dry. This dish will have a little gravy as it is served with plain rice. The colour of the dish will be yellowish.

Even though pumpkin with chingri  is a traditional combination and has a wonderful flavour, I sometimes substitute the pumpkin with potol (purbal in hindi) or potato.