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Lau Chingri

Bottle gourd (Lau) and luscious shrimp (Chingri) are combined with flavorful spices to create the classic Bengali dish known as Lau Chingri.
Prep Time10 minutes
Active Time30 minutes
Course: Side Dish
Cuisine: Bengali
Keyword: Bengali Recipes, Shrimp Recipes
Yield: 4
Author: Amrita

Materials

  • 600-700 gms Bottle Gourd (Lau) cut into cubes
  • 150 gms Shrimp (Kucho Chingri)
  • 1 no Potato, small cut into cubes
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Panch Phoron
  • 1 no Bay Leaf
  • 1-2 no Green Chilli
  • 1 no Dry Red Chilli
  • ΒΌ cup Mustard Oil use as required
  • Salt to taste
  • 1 teaspoon Ghee optional

Instructions

  • Heat oil in a pan and fry the shrimps with little salt and turmeric powder. Once done take them out and keep aside.
  • In the remaining oil add dry red chilli, bay leaf and panch phoron.
  • Once the oil turns aromatic add potato and bottle gourd cubes and fry them.
  • Add salt and turmeric and quickly toss the vegetables.
  • Next add ginger paste, cumin powder and green chilli and combine well.
  • After that, add 1 cup of water and cover the pan. Allow to cook the vegetables.
  • Later once the bottle gourd and potato become tender, add the fried shrimps and mix well.
  • Once the water is almost evaporated, turn off the heat and add a dollop of ghee on top and serve with plain rice.