Lau Chingri/লাউ চিংড়ি

Name: Lau Chingri/লাউ চিংড়ি
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 large green bottle gourd; 150 g small prawn/shrimps; 2-3 pieces green chilli; 1-2 bay leaves; 1 dry red chilli; 1/2 tbsp cumin seeds; 1 tbsp turmeric powder; 3-4 tbsp mustard oil/vegetable oil; 2-3 tbsp sugar; to taste Salt; 2 tbsp finely chopped cilantro(optional)

Payal Saha @cook_12713267

India

#cookpadturns2

Payal Saha @cook_12713267

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Ingredients

40 minutes

3-4 servings

1large green bottle gourd
150 gsmall prawn/shrimps
2-3 piecesgreen chilli
1-2bay leaves
1dry red chilli
1/2 tbspcumin seeds
1 tbspturmeric powder
3-4 tbspmustard oil/vegetable oil
2-3 tbspsugar
to tasteSalt
2 tbspfinely chopped cilantro(optional)

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Steps

40 minutes

1

Clean the fish very well and marinate them with 2/3 tbsp turmeric powder and salt.
2

Peel the skin of the bottle gourd and finely chop it. Slit the green chilli.
3

In the kadai heat oil and add bay leaves, dry red chilli and cumin seeds and saute for 30 seconds. Then add the fishes and fry for 40 seconds. In the meanwhile flip over the fishes once. The flame should be medium.
4

Now add the chopped bottle gourd. Remember if the gourd is very green then it can be added directly otherwise it should be boiled once before added.
5

Then add salt and turmeric powder and mix them very well. Cover the kadai with a lid and cook until the gourd is getting soft. Check often in the meanwhile so that it will not burn.
6

When the gourd is soft enough add sugar and mix well. As it is a recipe so all the excess water should be dried. Lastly add the chopped cilantro and mix them very well. Switch off the flame and serve it hot with steamed rice. It is a very authentic bengali dish.