Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic. This is a typical "Ghonto" (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, ghee, and sugar, at least this is how it was referred to by Bengali food Writer Prajna Sundari Devi).
However, the recipe I am going to share is prepared with Prawns. This dish is a bit on the sweeter side and is generally served in the former part of the Bengali meal, before Daal. Before going further with the recipe I would like to share a folktale related to this particular dish!
Lau Chingri from the pages of Gopal Bhnar storybook!
Pasta enjoys watching the "Gopal Bhnar" series on TV a lot. In fact, she enjoys her restricted TV time for that matter 😛 . While on the other hand, I didn't watch TV for the last 3 long years! You probably are wondering why I am talking about "Gopal Bhnar" instead of "Lau Chingri!" Well, Gopal Bhnar, the famous Bengali Historical character, was the "Bhand" or the court jester from Raja Krishnachandra's regime, in case you are not aware of who he was or you, are not a Bengali or have not grown up reading his stories. I still remember that particular story where Gopal mixed a few pieces of fried Prawn or Chingri Mach Bhaja with his widowed aunt's Lau Ghonto ( vegetarian bottle gourd preparation) and the consequences later on.
Lau chingri story
As the story goes, Gopal was to eat at the place of his widowed aunt once. The Aunt was very strict about not having non-veg and even onion and garlic like the other Bengali widows then. The aunt cooked Lau Ghonto for Gopal. He just for fun mixed some Fried prawns into the Lau ghonto turn that into Lau Chingri. This made the Aunt horrified about the consequences of a widow serving and having Prawns! The story, however, ended on a funny note and not to mention Lau Chingri a strong member of the Bengali cuisine.
Here's how I make Lau Chingri at Debjanir Rannaghar!
Bengalis are known for their love of non-vegetarian food. However, our vegetarian cooking is equally rich and influenced by the cooking of Bengali Widows who were not permitted to eat non-veg years back and even now at times. The story of Gopal indeed was funny, and the Bengali vegetarian food is rich but alas I cannot say that everything was good with the widowed women back then!
I follow my mother's recipe for Lau Chingri. I have always seen her adding a little Ghee while making Lau Chingri. In fact, Sugar is another important ingredient. Others though don't opt for the Ghee. In general, small to medium-sized Prawns or Shrimp are used for Lau Chingri however, I prefer Prawns over Shrimp. This dish goes amazingly with steamed rice.Print
Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic and is a comfort dish
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 5 People 1x
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- 1 Lau / Lauki / Bottle Gourd (medium size, 750g)
- 250g Prawns
- 1 Tbsp. Ginger Paste
- 1 Tsp. Cumin Seed
- 2 Bay Leaf
- 4 Dried Red Chili
- 1 Tsp. Turmeric Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee / Clarified Butter
- After peeling the skin, cut Bottle Gourd or Lau into small rectangular pieces ( for size, refer, to the picture)
- Clean and devein the Prawns with the outer shell intact.
- Marinade Prawns with Turmeric Powder and little Salt.
- Heat the Mustard Oil in a deep pan and fry the Prawns on medium heat until those turn lightly brown.
- Strain fried Prawns from the Oil and add Ghee to the same Pan.
- Temper the Ghee and Oil mixture with Cumin Seed, Bay Leaf, and Dried Red Chili.
- Now add chopped bottle gourd along with a little turmeric powder and salt and cover the pan with a lid.
- Cook for around 10 minutes on medium flame and stir in between.
- Bottle gourd will release lots of water/juice and hence no need to add extra water.
- Once the water dried, add sugar to the bottle gourd.
- Adjust the salt if required.
- Finally, add fried prawns and give the Lau Chingri a thorough mix.
- Cook for a minute or two to get desired consistency.
- Serve Lau Chingri with steamed rice.
- Serving Size: 75g
- Calories: 185
- Sugar: 2.6g
- Sodium: 797mg
- Fat: 12.2g
- Saturated Fat: 2.9g
- Carbohydrates: 7.4g
- Fiber: 0.4g
- Protein: 12.2g
- Cholesterol: 112mg
Keywords: Lau Chingri recipe, bengali bottle gourd recipe, lau chingri video, debjanir rannaghar
Lau Chingri Recipe Video
Easy Bengali recipes
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara)
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
- Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
- Mutton Korma Recipe, Bengali Muslim-style
- Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
- Bhangachora Shukto (also known as Bhangachora Torkari)
- Dimer Dalna | Bengali Egg Curry with Potato
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)
- Ilish Beguner Jhol (also known as Hilsa Fish and Eggplant Curry)
- Bhapa Doi (also known as Bengali Steamed Yogurt)
- Jhuri Aloo Bhaja
- Chingri Bati Chorchori (also knwon as Chingri Macher Batichorchori)
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Bori Aloor Jhal (Bengali Bori'r Jhal)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Aloo Potol Diye Macher Jhol
Have you tried the Chingri diye lau ghonto Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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