Serving
(click to enlarge)

Angled Luffa with Shrimp
India - Madras
  -   Peducherri Prkankai
Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
30 min  
Yes

A delicate and delightful side dish for both Indian and Western menus. Luffa, mustard seed and shrimp are amazingly complimentary flavors over a foundation of onions.Luffa softens but stays intact, not breaking up like squash does.



2
8
10
1
2
1/3
#
oz
oz
T
t
t
Angled Luffa (1)  
Shrimp (2)
Onion
Oil
Mustard seed
Salt
Prep   -   (15 min)
  1. Peel LUFFA, slice about 3/8 inch thick, then cut larger slices into halves or quarters depending on size.
  2. Shell SHRIMP, de-vein and cut into about 3/4 inch lengths. Very small shrimp can be left whole.
  3. Chop ONION coarse.
Run     -   (15 min)
  1. In a spacious sauté pan heat Oil over moderate flame and fry Mustard Seeds, stirring until they mostly popped, then stir in the Onions and fry stirring until soft but no browning.
  2. Stir in Luffa and Shrimp. Bring to a boil, then cover and simmer for about 8 minutes, stirring now and then.
NOTES:
  1. Angled Luffa:   This gourd is commonly sold in North American markets as "Chinese Okra". For details see our Luffa Gourd page.
  2. Shrimp:   Do not use pre-cooked shrimp. Those are pretty flavorless to start with, and cooking the shrimp in the luffa liquid contributes to the flavor of this recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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