Dish of Luffa with Shrimp
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Luffa with Shrimp


India - Madras   -   Peducherri Prkankai
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
45 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.

2
8
10
1
2
1/3
#
oz
oz
T
t
t
Angled Luffa (1)  
Shrimp (2)
Onion
Oil
Mustard seed
Salt
Prep   -   (25 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 are popping well, 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. Add a tablespoon or so of water if needed.
NOTES:

  1. Luffa:

      This can be made using Smooth Luffa, increasingly available in Asian markets, or the more common Angled Luffa (Chinese Okra, California Okra). The angled is a common vegetable here in California, found in produce markets, markets serving an Asian community and even in many supermarkets. Luffa softens but stays intact, not going to mush like squash does. For details see our Luffa 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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