Lau Chingri Recipe - 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), Prawns (kolambi/jhinga)

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. 

Lau Chingri Recipe - How to make Lau Chingri

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Bottle gourd (lauki/doodhi) 1 medium

  • Prawns (kolambi/jhinga) 1 cup

  • Green chillies 4

  • Mustard oil 2 tablespoons

  • Bay leaves 2

  • Onion seeds (kalonji) 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Onion 1 medium

  • Ginger finely chopped1 inch

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped2 tablespoons

Method

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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