Lau Chingri | লাউ চিংড়ি
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.
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 aside1 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 leaf½ 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