Lau Chingri is a beloved classic Bengali dish that combines the subtle flavours of bottle gourd (lau) with the salty flavor of prawns (chingri). Its popularity amongst West Bengal and Bangladesh people stems from its simplicity and harmonious balance of minimal spices, which are deeply rooted in traditional Bengali cuisine.

This recipe is a must-try for anyone looking to explore authentic Bengali flavors. It transforms the humble bottle gourd into a delightful side dish recipe with the addition of a handful of succulent prawns. Whether you’re a novice cook or a seasoned foodie, lau chingri offers a light yet flavorful Bengali side dish recipe that pairs perfectly with gorom bhaat or steamed rice.

Table of Contents

Ingredients for Lau Chingri recipe

Lau or Bottle Gourd – 1 no. weighing 500 – 600 gms
Prawns – 100 gms – shrimps will also do here.
Mustard Oil – 2 tablespoons
Bay Leaf – 1
Cumin Seeds – 1/2 teaspoon
Ginger – 2 tablespoons – grated
Cumin Powder – 1/2 teaspoon
Grated Coconut – 2 tablespoons
Salt and Sugar
Ghee

Instructions for Lau Chingri recipe

Prepare the vegetable – Cut the top off and peel the bottle gourd all the way around. Cut it into large rounds and then proceed to cut them in matchstick style or as they say in batonette cut. Keep it aside
Prepare the prawns (or shrimps) – Peel and devein them, if they aren’t already. Wash them properly. Sprinkle some salt and turmeric powder on the prawns and rub them well.
Cooking the prawns (or shrimps) – Add some oil to the heated pan and toss the prawns in. Give them a quick fry. Once they turn slightly pink and curl up, take them out and keep them aside.
Cooking vegetables – Add another tablespoon of oil to the pan and add cumin seeds and a bay leaf
As the seeds splutter, add the lau pieces. Give it a thorough mix before covering the pan with a lid to cook the bottle gourd pieces
After 2-3 minutes of cooking on low-medium heat, you will notice that it has reduced in volume after releasing water. Add salt, sugar, turmeric powder, and grated ginger.
Now add the fried prawns, some freshly grated coconut, and a touch of ghee. Give a thorough mix before serving hot with rice.

Recipe variations

Lau chingri is a fairly simple side dish recipe that requires basic ingredients. However, if you do not want to add prawns or shrimps, or are looking for a vegetarian recipe, then you can try my Bori diye Lau er Ghonto | বড়ি দিয়ে লাউ ঘন্ট.

Serving suggestions

Traditionally, I like to serve this lau chingri with gorom bhaat or steamed white rice for a classic Bengali meal.

Top Tips

Choose Tender Bottle Gourd: Go for young, tender bottle gourds as they cook faster and have less water content. In case you find yourself with a mature gourd, remove the seeds.
Don’t Overcook the Prawns: Fry the prawns briefly (1-2 minutes) until they just turn pink to keep them tender and juicy, as overcooking can make them rubbery. Add them back to the dish toward the end to preserve their soft texture.
Balance the Water Content: Bottle gourds release varying amounts of water, so cook uncovered initially to evaporate excess liquid, then cover to soften the gourd, adjusting heat as needed to achieve a dry, lightly caramelized finish. Keep stirring to a minimum, or it will turn into a mush!

More Lau Recipes

More Chingri Macher Recipes

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Lau Chingri | লাউ চিংড়ি

Priyanka

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Bengali

Servings 3 people

Ingredients

1 no. Lau or Bottle Gourd weighing 500 – 600 gms
100 gms Prawns shrimps will also do here.
2 tbsp Mustard Oil
1 Bay Leaf
½ tsp Cumin Seeds
2 tbsp Ginger grated
½ tsp Cumin Powder
2 tbsp Grated Coconut
Salt as per taste
½ tsp Turmeric Powder
½ tsp Sugar
1 tsp Ghee

Instructions

Prepare the vegetable – Cut the top off and peel the bottle gourd all the way around. Cut it into large rounds and then proceed to cut them in matchstick style or as they say in batonette cut. Keep it aside
1 no. Lau or Bottle Gourd
Prepare the prawns (or shrimps) – Peel and devein them, if they aren’t already. Wash them properly. Sprinkle some salt and turmeric powder on the prawns and rub them well.
100 gms Prawns
Cooking the prawns (or shrimps) – Add some oil to the heated pan and toss the prawns in. Give them a quick fry. Once they turn slightly pink and curl up, take them out and keep them aside.
2 tbsp Mustard Oil
Cooking vegetables – Add another tablespoon of oil to the pan and add cumin seeds and a bay leaf
½ tsp Cumin Seeds, 1 Bay Leaf
As the seeds splutter, add the lau pieces. Give it a thorough mix before covering the pan with a lid to cook the bottle gourd pieces
After 2-3 minutes of cooking on low-medium heat, you will notice that it has reduced in volume after releasing water. Add salt, sugar, turmeric powder, and grated ginger.
2 tbsp Ginger, ½ tsp Cumin Powder, Salt as per taste, ½ tsp Sugar, ½ tsp Turmeric Powder
Now add the fried prawns, some freshly grated coconut, and a touch of ghee. Give a thorough mix before serving hot with rice.
2 tbsp Grated Coconut, 1 tsp Ghee