Lau chingri
Lau chingri, from above
Non vegWest Bengal

Lau chingri

Bottle gourd meets small prawns. The gourd soaks up all the sweetness.

35 minTime
12 gProtein each
mildSpice
Gourd with a guest2 chapters · 1 min read

Make it your way

Grandma's wayLau, chingri, a pinch of sugar. Simple as that.
The original
172kcalsame
12 gproteinsame
2 gfibresame
35minutessame

Lau chingri as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bottle gourd (opo squash, calabash)1 medium, finely chopped
Prawns (shrimp)200 g small prawns
Turmeric (ground turmeric)1 tsp
Saltto taste
Mustard oil2 tbsp
Bay leaf (indian bay leaf)2
Cumin seeds1 tsp
Green chilli3, slit
Ginger2.5 cm, grated
Cumin powder (ground cumin)1 tsp
Sugar1 tsp
Ghee2 tsp
Garam masalaa pinch

Method

5 steps
  1. 1Toss the prawns with a pinch of turmeric and salt. Saute in hot mustard oil until pink, then lift out.
  2. 2In the same oil, add bay leaves, cumin seeds and green chillies, then the chopped bottle gourd.
  3. 3Add ginger, turmeric, cumin powder, salt and sugar. Cover and cook on low, stirring now and then.
  4. 4Return the prawns, uncover and cook until most of the liquid dries up.
  5. 5Finish with ghee and garam masala. Serve with rice.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Lau chingri: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Aloo posto30 min
On the side Bengali aloo dum40 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
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