 |
| Squash with Shrimp |
This uses the same recipe as KHAYUN THEE NGA CHAUK CHET but replaced eggplant with bottle gourd or gurkha thee (chayote squash).
Ingredients:
2 bottle gourd or 4 chayote squash, peeled & chopped
4 Tbsp. vegetable oil
2 large onions, peeled & sliced
6 cloves garlic, sliced
1 tsp. chili powder or Kashmiri mirch
2 medium tomatoes, diced
8 oz. medium shrimp, peeled & deveined
1 tsp. chicken concentrate or bouillon
2 green chilies, diced
1/2 cup (4 oz.) cilantro, chopped
salt to taste
Directions:
4 Tbsp. vegetable oil
2 large onions, peeled & sliced
6 cloves garlic, sliced
1 tsp. chili powder or Kashmiri mirch
2 medium tomatoes, diced
8 oz. medium shrimp, peeled & deveined
1 tsp. chicken concentrate or bouillon
2 green chilies, diced
1/2 cup (4 oz.) cilantro, chopped
salt to taste
Directions:
- Heat 4 Tbsp. oil in a skillet over medium-high heat.
- Fry garlic & onions for 5 minutes, add tomatoes & simmer until oil resurfaces.
- Make a well in the center of the pan, pour in 1 Tbsp. oil & chili powder.
- Add vegetables and salt, stir well and cover.
- Simmer over medium heat for 15 minutes or until vegetables are cooked.
- Add shrimp, stir well and simmer for 5 more minutes.
- Garnish with cilantro and serve on a bed of steamed Basmati rice.
No comments:
Post a Comment
Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.
If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.
Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.
Thanks so much for reading and commenting on this post.
Chumkie.