Loti Chingri Shutki Curry
Loti or Lotee is a kind of stem like vegetable found in the Bengal. It becomes gluey and slippery when cooked. The Loti Chingri Shutkey curry is a bit spicy, and is eaten with plain white rice.
6 people made this
1 bundle of loti or lotee ( approximately 1/2 kg)
1 tablespoon of vegetable oil
200 g Pooti Mach Chepa Shutki, washed
1 handful of small shrimps, washed
1 cup sliced onions
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder
2-3 cloves of garlic, sliced
Salt as needed
Water as needed
1 potato, sliced like French fries
4-5 green chillies, cut in half along the length
- Wash the loti and cut into pieces as long as French fries. Peel the skin off as well. It is important to peel the skin properly or else the loti will cause itching in the throat.
- Heat oil in a pan and fry the shutki pieces, shrimps and onions. Add the turmeric and red chilli powder along with the sliced garlic and salt.
- Pour in 1.5 cups of water and cook until the water dries up and the oil starts to simmer and float on top.
- Add the loti and sliced potatoes with 1/2 cup of water. Lower the heat, put the lid on and allow the loti to cook for 10 minutes until the water dries up, and the oil starts to float on top.
- Garnish with green chillies
Serve with plain white rice.
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