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 Seafood Medley, Prawn Masala, Malwani Prawn Curry, Bangda Teekha Masala.

Lau Chingri Recipe Card

Lau Chingri
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lau Chingri Recipe

  • 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 chopped 1 inch

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 2 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.