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%Bengali Lau Chingri Recipe Debjanir Rannaghar

Lau Chingri

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Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic and is a comfort dish


Units Scale
  • 1 Lau / Lauki / Bottle Gourd (medium size, 750g)
  • 250g Prawns
  • 1 Tbsp. Ginger Paste

To temper:

  • 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


%lau chingri making

  1. After peeling the skin, cut Bottle Gourd or Lau into small rectangular pieces ( for size, refer, to the picture)
  2. Clean and devein the Prawns with the outer shell intact.
  3. Marinade Prawns with Turmeric Powder and little Salt.
  4. Heat the Mustard Oil in a deep pan and fry the Prawns on medium heat until those turn lightly brown.
  5. Strain fried Prawns from the Oil and add Ghee to the same Pan.
  6. Temper the Ghee and Oil mixture with Cumin Seed, Bay Leaf, and Dried Red Chili.
  7. Now add chopped bottle gourd along with a little turmeric powder and salt and cover the pan with a lid.
  8. Cook for around 10 minutes on medium flame and stir in between.
  9. Bottle gourd will release lots of water/juice and hence no need to add extra water.
  10. Once the water dried, add sugar to the bottle gourd.
  11. Adjust the salt if required.
  12. Finally, add fried prawns and give the Lau Chingri a thorough mix.
  13. Cook for a minute or two to get desired consistency.
  14. Serve Lau Chingri with steamed rice.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: cooking
  • Cuisine: Bengali


  • 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
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