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AU where Beca holds her dad to the deal they made and moves to LA after trying one year at college

Laau - @qanimede (Artfight|Tumblr)

Tangy Shrimp and Gourd Curry My friend had a crazy bottle gourd harvest in her backyard garden and ended up with a large amount of super long bottle gourds. In order to consume it all in a timely manner she has been sourcing bottle gourd recipes. The moment she mentioned the need for recipes the first thing that came to mind was this shrimp and gourd dish. Gourd doesn't have a huge amount of natural flavour and it soaks up all the flavours around it like a sponge which makes it a great vegetable to cook along with shrimp. The yummy shrimp flavour paired with the subtle gourd with a dash of chilli and tangy tomato makes this so delicious. It is also super quick and easy to make (which is always a bonus). I messaged my mum who is travelling in hopes of getting the recipe and to my surprise she replied (my mum is not the best at replying to whats app messages) but it turned out only my cousin makes this dish. Apparently it is not something others in my family make (which is strange because it is delicious). Messaged my cousin, sourced her wonderful recipe and here it is all the way from India. Give it a quick try and enjoy the deliciousness courtesy of my cousin! Happy Eating!

Ingredients: (Yields 4-5 servings)

250g Bottle Gourd (Calabash), diced 150g Shrimp 1 medium onion, chopped 1 large tomato, chopped 4 medium cloves garlic, thinly sliced 1/2 - 1 tsp chilli powder* 1/4 tsp turmeric Salt, as needed 1 tbsp oil Chopped coriander for garnishing

Heat oil in a skillet over medium heat

Add the onions and cook till translucent

Add the garlic and continue to cook for 2 minutes

Add the tomatoes and cook till the tomatoes are soft and mushy

Add the bottle gourd, salt, chilli powder and turmeric

Mix well and let it cook till the gourd is soft (If you notice it getting too dry add a splash of water)

Add shrimp, mix well and cook for 2-3 minutes till the shrimp is cooked

Remove from heat and garnish with chopped coriander (this is usually eaten along with rice)