Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic and is a comfort dish
- Lau / Lauki / Bottle Gourd: 1 (medium size, 750g)
- Prawn: 250g (medium size/ around 15 pieces)
- Ginger Paste: 1 Tbsp.
- Cumin Seed: 1 Tsp.
- Bay Leaf: 1
- Dried Red Chili: 2 (broken)
- Turmeric Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: 1 Tsp.
- Mustard Oil: 2 Tbsp.
- Ghee / Clarified Butter: 1 Tsp.
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- After peeling the skin, cut Bottle Gourd or Lau into small rectangular pieces ( for size, refer, 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 Prawns in 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 little turmeric powder and salt and cover the pan with a lid.
- Cook for around 10 minutes in 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 Cthingri a thorough mix.
- Cook for a minute or two to get desired consistency.
- Serve Lau Chingri with steamed rice.
- Category: Side Dish
- Cuisine: Bengali