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Lau chingri

May-30-2017
Priyanjali Joardar
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Lau chingri RECIPE

Lau chingri is bottle gourd cooked with shrimps, a delicacy from West Bengal. I love authentic Bengali cuisine, most of the recipes are so simple with minimal ingredients, yet so flavorful. It's the same with Lau chingri, the humble bottle gourd gets a complete makeover by the use of shrimps. The shrimps just takes this simple bottle gourd curry to the next level.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Stir fry
  • Simmering
  • Sauteeing
  • Side Dishes
  • Gluten Free

Ingredients Serving: 2

  1. Bottle gourd, small size
  2. Shrimp 250g
  3. Cumin seeds 1/2 teaspoon
  4. Bay leaf 1
  5. Ginger 1/2 inch
  6. Tomato, 1 small
  7. Turmeric powder 1/4 teaspoon
  8. cumin powder 1/4 teaspoon
  9. Salt and sugar as per taste
  10. Mustard oil

Instructions

  1. Marinate the shrimps with salt and turmeric powder for 10minutes then lightly fry them in mustard oil for 2 minutes.
  2. To that same pan add cumin seeds and Bay leaf followed by grated ginger and tomato.
  3. Saute them for few minutes then add bottle gourd.
  4. Add cumin powder, saute, sugar, turmeric powder, green chilies.
  5. Cover and simmer till the bottle gourd losses all its water and cooked.
  6. Add the shrimps and simmer for five more minutes.
  7. Serve hot with rice.

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