Lau Chingri

Ingredients

• 1 kg lau (bottle gourd, 5-mm sticks)
• 100 g kucho chingri (tiny freshwater prawns, cleaned and deveined with head on)
• 45 g mustard oil
• 1 dried red chilli
• 1 bay leaf
• 1 cardamom pod
• 1 clove
• 1 cinnamon
• ½ tsp cumin seeds
• ½ tsp cumin powder
• ¼ tsp turmeric
• 6 g ginger paste
• 4 green chillies (slit)
• 10 g salt
• 18 g sugar
• 2 tsp ghee
• 1 pinch gorom moshla
• 6 g coriander leaves (chopped)