Lau Chingri
Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic and is a comfort dish
Servings: 5 People
Calories: 185kcal
Cost: Rs 150
Ingredients
- 1 Lau / Lauki / Bottle Gourd medium size, 750g
- 250 g Prawns
- 1 Tbsp. Ginger Paste
To temper:
- 1 Tsp. Cumin Seed
- 2 Bay Leaf
- 4 Dried Red Chili
Spices:
- 1 Tsp. Turmeric Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt
Other:
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee / Clarified Butter
Instructions
- 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.
Video
Nutrition
Serving: 75g | Calories: 185kcal | Carbohydrates: 7.4g | Protein: 12.2g | Fat: 12.2g | Saturated Fat: 2.9g | Cholesterol: 112mg | Sodium: 797mg | Fiber: 0.4g | Sugar: 2.6g
