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Lau Chingri | Bottle Gourd with Prawns Bengali Recipe

This is a classic Bengali recipe loved by one and all. This is a dish of lau chingri, that is, bottle gourd cooked with prawns in a very simple way.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Fish Recipes, Main Course
Cuisine Bengali, Indian
Servings 4 people

Ingredients
  

  • 1 medium size bottle gourd
  • 250 gms prawns cleaned, shelled and deveined. You can keep the head.
  • 1 tsp ginger paste
  • ½ tsp cumin seeds
  • 2 nos tejpata
  • 2 nos dried red chillies
  • ½ tsp sugar
  • 1 tsp turmeric powder
  • 2-3 tbsp mustard oil
  • 1 tbsp ghee
  • salt to taste
  • 1 tsp aata whole wheat flour

Instructions
 

  • Put the prawns in a bowl and add half a teaspoon of turmeric powder and salt. Mix the prawns well. 
  • Peel the bottle gourd and finely chop it.
  • Heat 2-3 tsps of mustard oil in a deep pan or wok and flash fry the prawns for half a minute.
  • Add mustard oil to the same pan. Heat the oil, put bay leaves (tejpata) and dried red chillies. Add cumin seeds and sauté for a few seconds.
  • Now add the chopped bottle gourd, half tsp of turmeric powder and stir fry over high heat for 3-4 minutes.
  • Then cover and let the lau (bottle gourd) cook on low heat.
  • Once it has softened, add ginger paste and then the prawns.
  • Add salt to taste and sugar. Mix this well.
  • Then make a slurry of aata and water and add this slurry to the lau and cook on medium heat while stirring and mixing the slurry with the lau.
  • Finally, add green chillies and ghee and serve hot with rice.
Keyword easy bengali recipe, golda chingri recipe, lau chingri, lau chingri recipe, traditional bengali prawn recipe