Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic and is a comfort dish
- 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.
- 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
Keywords: Lau Chingri recipe, bengali bottle gourd recipe, lau chingri video, debjanir rannaghar