Kumro Chingri

(Shrimp with Pumpkin)

The flavors of pumpkin, shrimp, and mustard oil perfectly compliment each other in this zesty preparation. The most difficult part of this recipe is the serving size since people invariably eat a second helping...

Serving Size: 2 persons

Ingredients:

Small shrimp/Choto chingri - 200 g

Kumro/Pumpkin - 200 g, cut into half-inch squares

Onion - 1 small, finely sliced

Tomato - 1 small, sliced

Garlic - 1 clove, finely sliced

Ginger - 1/2 inch, finely sliced

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp (optional)

Cilantro/Dhonepata - 1 tbsp, chopped

Green Chillies - 2, slit

Sugar - 1/2  tsp

Salt - To taste

Oil - 2 tbsp

Mustard Oil - 1 tsp          

Preparation:

1. Clean and devein shrimps.

Cooking Procedure:

1. Heat 2 tbsp oil in a kadhai.

2. Add onions, garlic, and ginger. Fry on medium-high heat for 2-3 minutes or till onions are soft.

3. Add tomato, kumro (pumpkin) pieces, chingri (shrimps), turmeric, and chilli powder. Stir fry for 3-4 minutes.

4. Add about 1/4 cup water, salt, and sugar. Cover and cook for 7-8 minutes or till kumro (pumpkin) is cooked and the gravy becomes thick. If a lot of water is released from the vegetable and shrimp when added to oil, adjust the amount of water to be added accordingly.

5. Add 1 tsp mustard oil on top and remove from heat.

6. Garnish with cilantro and green chillies

Serving Suggestions: