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Main Ingredients | Bottle gourd (lauki/doodhi), Prawns (kolambi/jhinga) |
Cuisine | Bengali |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Lau Chingri
- 1 medium Bottle gourd (lauki/doodhi)
- 1 cup Prawns (kolambi/jhinga)
- 4 Green chillies
- 2 tablespoons Mustard oil
- 2 Bay leaves
- 1/2 teaspoon Onion seeds (kalonji)
- 1 teaspoon Cumin seeds
- 1 medium Onion
- 1 inch Ginger finely chopped
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 tablespoons Fresh coriander leaves finely chopped
Method
- Peel and cut the bottle gourd into small pieces. Slit green chillies lengthwise.
- 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.
- Add ginger and sauté. Add turmeric powder and salt and mix. Cover and cook for 4 to 5 minutes.
- 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.
Nutrition Info
Calories | 624 |
Carbohydrates | 21.8 |
Protein | 63.8 |
Fat | 34.1 |
Other Fiber | Fiber- 10gm |
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