Lau Chingri - SK Khazana

The Bengalis love to add some non-vegetarian element to a vegetable dish to make it extra special This is a Sanjeev Kapoor exclusive recipe.

New Update
Lau Chingri - SK Khazana

Main Ingredients Medium bottle gourd, Medium sized prawns
Cuisine Bengali
Course Main Course Seafood
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Lau Chingri - SK Khazana

  • 1 Medium bottle gourd peeled, cut into 1 inch cubes, soaked in water for
  • 200 grams Medium sized prawns peeled and deveined
  • 5-6 tablespoons Oil
  • 1/2 teaspoon Cumin seeds
  • 1 Dried red chilli
  • 1 teaspoon Ginger-garlic paste
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 pinch Sugar
  • 2 Green chillies finely chopped
  • to garnish Fresh coriander leaves chopped


  1. Heat 3-4 tbsps oil in a deep non-stick pan and add cumin seeds, halve the dried red chilli and add. Mix well and sauté till the cumin seeds change colour. Reduce heat, add ginger-garlic paste, mix well and sauté till the mixture loses its raw smell. Add ¼ tsp turmeric powder, mix well and sauté for 1 minute
  2. Drain and add bottle gourd and mix well. Increase heat and cook.
  3. Take prawns in a small bowl, add remaining turmeric powder and salt and mix well.
  4. Heat remaining oil in another non-stick pan.
  5. Cover the bottle gourd and let it cook. Add prawns to the second pan, reduce heat and shallow-fry till the prawns turn pink.
  6. Add salt, sugar and green chillies to the bottle gourd mixture, mix well and cook for 1 minute.
  7. Add fried prawns and mix well, cover and cook for 5 minutes or till the bottle gourd is soft.
  8. Transfer lau chingri into a serving bowl, garnish with coriander leaves and serve hot.