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Lau Chingri recipe

Health & Lifestyle Desk || shiningbd

Published: 20:59, 18 October 2021  
Lau Chingri recipe

Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic. This is a typical "Ghonto" (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, ghee, and sugar.

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 tablespoon

To temper:

  • Cumin Seed: 1 teaspoon
  • Bay Leaf: 1
  • Dried Red Chili: 2 (broken)

Spices:

  • Turmeric Powder: 1 teaspoon
  • Sugar: 1 tablespoon
  • Salt: 1 teaspoon

Other:

  • Mustard Oil: 2 tablespoon
  • Ghee / Clarified Butter: 1 teaspoon
  • PROCESS:
  • After peeling the skin, cut Bottle Gourd or Lau into small rectangular pieces ( for size, refer, 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 Prawns in 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 little turmeric powder and salt and cover the pan with a lid.
  • Cook for around 10 minutes in 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 Cthingri a thorough mix.
  • Cook for a minute or two to get desired consistency.
  • Serve Lau Chingri with steamed rice.

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