Lau Chingri (Lauki / Bottle gourd & Prawns Curry - Bong Style)

Name: Lau Chingri (Lauki / Bottle gourd & Prawns Curry - Bong Style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 medium size bottle gourd (lauki), sliced finely; 1/2 cup prawns, cleaned & deveined; 2-3 tbsp mustard oil; 1/2 tsp cumin seeds; 1-2 bay leaves; 1 cinnamon stick; 2 green cardamoms; 4 cloves; 1 onion, chopped; 1 tsp ginger-garlic paste; 1 tomato, chopped; 2 green chilies; 1 tsp coriander-cumin powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; 1/2 tsp red chili powder; as per taste salt; 1 tsp ghee; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#boxweek18 #bottle_gourd - Lau Chingri (Lauki / Bottlegourd with Prawns) is a traditional Bengali homemade delicacy. The addition of Prawns cooked with Lauki and a medley of spices tastes simply delicious. This is my version of Lauki & Prawns cooked with onion, ginger, and garlic.

There is another version of this quintessential dish prepared without onion and garlic in veg. form with bori (dried lentil dumplings). So enjoy Lau Chingri with either rice or chapatti. I personally like to relish it with hot steamed rice.

This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavor to the dish. In fact, this is how I prepare it.

And not to forget the mustard oil, which no doubt, should be the medium of cooking for a traditional touch. Sugar is another important ingredient added to this dish. However, I skipped it to suit my palette.

This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavor to the dish. In fact, this is how I prepare it.

Bethica Das @kitchen_flavours

Sharjah (UAE)

This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavor to the dish. In fact, this is how I prepare it.

Saved

Ingredients

20-25 minutes

2-3 servings

1 medium size bottle gourd (lauki), sliced finely
1/2 cupprawns, cleaned & deveined
2-3 tbspmustard oil
1/2 tspcumin seeds
1-2bay leaves
1cinnamon stick
2green cardamoms
4cloves
1onion, chopped
1 tspginger-garlic paste
1tomato, chopped
2green chilies
1 tspcoriander-cumin powder
1/2 tspturmeric powder
1/2 tspgaram masala powder
1/2 tspred chili powder
as per tastesalt
1 tspghee
1 tbspcoriander leaves, chopped

Saved

Steps

20-25 minutes

1

Heat 1 tbsp. oil in a pan and fry the prawns till they change color. Drain and keep aside. Heat the remaining oil and temper with cumin seeds, bay leaves, cinnamon, cloves, and cardamoms. Sauté for a few seconds.
2

Then add the onions. Stir fry till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala powder and red chili powder mixed with some water. Sauté till the oil separates from the sides of the pan.
3

Add the bottle of gourd, green chilies, and salt. Cover and cook on a low flame. Water can be sprinkled if necessary and stir at intervals.
4

When the bottle gourd turns soft, add the tomatoes and the fried prawns. Continue to cook, covered till done. Add coriander leaves and ghee and give it a stir. Serve with rice or chapatti.
5

Serve with rice or chapatti.