Sanjeev Kapoor

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Lau Chingri  Recipe

A Bengali speciality – prawns cooked with bottle gourd.

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

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Lau Chingri

Main Ingredients

Bottle gourd (lauki/doodhi), Prawns (kolambi/jhinga)




Main Course_Seafood

Level Of Cooking



  • Bottle gourd (lauki/doodhi)
    1 medium
  • Prawns (kolambi/jhinga)
    1 cup
  • Green chillies
  • Mustard oil
    2 tablespoons
  • Bay leaves
  • Onion seeds (kalonji)
    1/2 teaspoon
  • Cumin seeds
    1 teaspoon
  • Onion
    1 medium
  • Ginger finely chopped
    1 inch
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Fresh coriander leaves finely chopped
    2 tablespoons


Step 1

Peel and cut the bottle gourd into small pieces. Slit green chillies lengthwise.

Step 2

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.

Step 3

Add ginger and sauté. Add turmeric powder and salt and mix. Cover and cook for 4 to 5 minutes.

Step 4

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.

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