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%Lau Chingri

Lau Chingri

  • Author: Debjani
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-5 People


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.

To temper:

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