How to make Lau Chingri - A Bengali speciality – prawns cooked with bottle gourd.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा)

Cuisine : Bengali

Course : Main Course Seafood

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Lau Chingri

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

You can also find more Main Course Seafood recipes like Prawns Xacuti, Muri Ghonto, Iggaru Royya, Prawn Dry Roast.