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Lau Chingri

A Bengali speciality – prawns cooked with bottle gourd. This recipe is from FoodFood TV channel

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Lau Chingri
Main IngredientsBottle gourd (lauki/doodhi), Prawns (kolambi/jhinga)
CuisineBengali
CourseMain Course Seafood
Prep Time16-20 minutes
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersNon 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

  1. Peel and cut the bottle gourd into small pieces. Slit green chillies lengthwise.
  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.
  3. Add ginger and sauté. Add turmeric powder and salt and mix. Cover and cook for 4 to 5 minutes.
  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.

Nutrition Info

Calories624
Carbohydrates21.8
Protein63.8
Fat34.1
Other FiberFiber- 10gm
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