Lau Chingri A Bengali speciality – prawns cooked with bottle gourd. This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2017 in Recipes Course New Update Main Ingredients Bottle gourd (lauki/doodhi), Prawns (kolambi/jhinga) Cuisine Bengali Course Main Course Seafood Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Lau Chingri 1 medium Bottle gourd (lauki/doodhi) 1 cup Prawns (kolambi/jhinga) 4 Green chillies 2 tablespoons Mustard oil 2 Bay leaves 1/2 teaspoon Onion seeds (kalonji) 1 teaspoon Cumin seeds 1 medium Onion 1 inch Ginger finely chopped 1/2 teaspoon Turmeric powder to taste Salt 2 tablespoons Fresh coriander leaves finely chopped Method Advertisment Peel and cut the bottle gourd into small pieces. Slit green chillies lengthwise. Heat mustard oil in a non stick pan, add bay leaves, onion seeds, cumin seeds and chillies and saute for 1 minute. Finely chop onion, add to the pan and sauté for 2 minutes. Add ginger and sauté. Add turmeric powder and salt and mix. Cover and cook for 4 to 5 minutes. Add prawns and cook till prawns are done and excess moisture evaporates. Add coriander leaves and mix well. Transfer into a serving bowl and serve hot. Nutrition Info Calories 624 Carbohydrates 21.8 Protein 63.8 Fat 34.1 Other Fiber Fiber- 10gm #Bay leaves #Bottle gourd (lauki/doodhi) #Cumin seeds #Fresh coriander leaves #Ginger #Green chillies #Mustard oil #Onion #Onion seeds (kalonji) #Prawns (kolambi/jhinga) #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article