Sponge gourd with shrimp and tomato

Ingredients

• 500 g of dhundul
• 250 g of shrimp
• 150 g of chopped onion (1 cup)
• 1 teaspoon of garlic paste
• 1 teaspoon of ginger paste
• 1 chopped tomato
• 1 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of nigella seeds
• 120 ml of mustard oil (1/2 cup)
• 2 tablespoons of freshly chopped cilantro
• 5 to 6 green chili peppers
• salt, to taste
• water, as needed

Wash the shrimp, then mix them with a little salt and turmeric. Let them sit for 10 minutes.

Wash the dhundul, peel it lightly, and cut it into pieces of medium size. Remove any particularly hard seeds if necessary.

Heat the mustard oil in a frying pan and lightly brown the shrimp. Remove them.

In the same pan, toast the nigella seeds until they are fragrant, then add the chopped onion and cook until it is lightly browned.

Add the garlic and ginger paste, and cook over medium heat until the raw odor disappears.

Add the turmeric, chili powder, and ground cumin, mixed with a little water, and cook the spices until they are fragrant.

Once the oil has separated, add the chopped tomatoes. When they are softened, add the dhundul and mix.

Cover for a few minutes: the dhundul plant naturally releases water.

When the dhundul is slightly tender, add the French-fried shrimp and green chili peppers.

If needed, add a little water, cover, and continue cooking for 8 to 10 minutes.

Once the dhundul and shrimp are cooked through and the oil has risen, add the cilantro.

Turn off the heat and let the covered dish sit for a few minutes so that the flavors can meld.