Lau Chingri with Rice Cracker

Blend the boiled/cooked rice, butter, and water to form a smooth paste.

Spread the paste over a pan on low heat.

Sprinkle nigella seeds over it.

Cook until there is no moisture and the sides are slightly wrinkled.

Heat oil and butter in a pan.

Add chopped bottle gourd and onion. Cook until softened.

Add coriander sprigs and cook for a minute.

Let it cool down, then blend it until smooth.

Melt butter in a pan on medium-low heat.

Add cumin powder, garlic powder, black pepper, and the blended bottle of gourd.

Cook until it reaches a thick mash consistency.

Season with salt.

Melt butter with a little oil in a pan over medium heat.

Add garlic paste and cook for a minute.

Add shrimp and cook until both sides turn red and the flesh inside is opaque.

Add lemon juice and season with salt.

Score the skin of the tomato and boil it for 10 seconds.

Transfer the tomato to ice-cold water and remove the skin.

Deseed the tomato and chop it into small cubes.

Add the diced tomatoes and a few coriander leaves to the pan where the shrimp were cooked.

Toss them on low heat to collect all the flavors.

Serve the Lau Chingri dish garnished with mustard greens.

Enjoy your Lau Chingri with Rice Cracker, Tomato Concasse, and Mustard Greens!