Lau Chingri (Bottle Gourd cooked with Prawns) is a Bengali delicacy cooked with onion and ginger. This is a typical Ghonto (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, sugar. However, the recipe I am going to share is prepared with Prawns. This dish is a bit on the sweeter side and generally served in the former part of Bengali meal, before Daal.
400 gm – Lau / Lauki / Bottle Gourd
100 gm – Prawn (medium size)
1 – Green Chillies 1 tsp – Ginger Paste
1/2 tsp – Gota Jira 1/2 tsp – Dhone Gota
1 – Bay Leaf 1/2 tsp – Turmeric Powder
1/2 – Tomato 1 – Onion Cutting
2 tsp – Mustard Oil 2 gm – Garam Masala
Salt as per taste 1 tsp – Sugar
Step 1: Paste on grinder gota jira, dhone gota, garam masala, tomato. And bolied lau upto 70% with salt.
Step 2: To begin making the lau chingri recipe, on a pan add 2 tsp mustard oil, when oil heated add cutting onion and bay leaf, fry upto onion make browne.
Step 3: Now add prawn and salt lightly and fry them for 2-3 minutes.
Step 4: Now add grated ginger, jira, dhone, garam masala, tomato and 1/2 tsp turmeric powder.
Step 5: Saute them for few minutes and add bottle gourd.
Step 4: Add sugar and green chilies.
Step 5: Cover and simmer till the bottle gourd losses all its water and cooked.
Final Step: Serve lau chingri along with steamed rice for a satisfying weekday meal.
Check other recipes.
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