Lau Chingri Recipe Bengali/Bottle Gourd with Prawn
Lau Chingri Ghonto Recipe is one of the most famous traditional Bengali recipes. Lau Chingri Ghonto Recipe is a pure comfort dish that is a maximally prepared dish in almost every Bengali house.
In this preparation, the marinated prawns are fried and then cooked with finely chopped bottle gourd, tempered with cumin seeds and red chili, added with ginger paste, and finished with an unconquerable flavor with ultra-fine taste.
We can find in the famous Gopal Golpo Samagra where this recipe is mentioned; where Gopal Bhanr added some fried prawns which he hid in his pocket into the Lau ghonto offered by vegetarian Pisi (King Krisnachandra’s aunt) and it turned into Lau chingri.
The types of equipment required for this recipe are
- Mixing Bowl
- Blender
- Pressure cooker/pan with lid
- Spatula
The Ingredients Needed for Lau Chingri Ghonto Recipe
To marinate and fry the prawn
- Prawn (Chingri)-100 gm
- Mustard oil-2 tbsp
- Salt
- Turmeric powder-1 tbsp
For Lau chingri
- Lau/Bottle gourd peeled and cut into thin strips-1 (450-500 gm)
- Green Chilies-2
- Cumin seeds (Jeera)-1/2 Tbsp
- Ginger paste-1 tbsp
- Whole red Chili -2
- Turmeric powder-1 tbsp
- Bay leaf -1
- Mustard oil-1 tbsp
- Sugar -1/2 tbsp
- Salt to taste
How to make Lau Chingri Ghonto Recipe
Clean and wash the prawns, rub them with salt and turmeric powder; heat oil in a Tawa/griddle and fry the prawns, and keep them aside
Heat oil in a kadai/pan, and add cumin seeds, whole red chili, and bay leaf for tempering
As they splutter and sizzle, add the finely cut bottle gourd/Lau, and add salt, turmeric powder, and sugar, and mix them well
Now cover the lid and allow them to cook, in its own water for 5 minutes on low flame
Open the lid, add ginger paste, with little water (by cleaning the bowl), and sauté them for a minute
Now add the fried prawns and mix them well
Add green chili, and mix them nicely
Turn off the flame, and sprinkle chopped coriander leaves
Transfer them to a serving plate and serve hot with rice and dal
My other related posts are
- Chingri Diye Khero Posto
- Chingri Maach Diye Kathal er Bichi Recipe
- Chingri Diye Kochur Loti
- Chingri diye Kochu Shak
- Narkel Chingri Diye Chichinga
- How to make chingri diye lal shaak
- How to make tempting chingri diye badhakopi
- How to make pui shak diye chingri
- How to make spicy kochu diye chingri
- how to make chingri diye mochar ghonto
- how to make ghatkul/kharkol pata diye chingri
- how to make chingri diye lau shak
- how to make chingrir bhuna khichuri/prawn Polenta
Lau Chingri Ghonto Recipe
Equipment
- blender
- A kadai or a fry pan
- Spatula
- mixing bowl
Ingredients
Tomarinate and frying the prawn
- 100 gm prawn/shrimp
- 2 tbsp Mustard oil
- salt
- 1 tbsp turmeric powder
For Lau chingri
- 1 500 gm Lau/Bottle gourd peeledand cut into thin strips
- 2 green chili
- 2 red chili
- 1 tbsp ginger paste
- 1/2 tbsp cumin seeds
- 1 tbsp turmeric powder
- 1 bay leaves
- 1 tbsp Mustard oil
- 11 tbsp sugar
- salt
Instructions
- Clean and wash the prawns, rub them with salt and turmeric powder; heat oil in a Tawa/griddle and fry the prawns, and keep them aside
- Heat oil in a kadai/pan, and add cumin seeds, whole red chili and bay leaf for tempering
- As they splutter and sizzle, add the finely cut bottlegourd/Lau, and add salt, turmeric powder and sugar, and mix them well
- Now cover the lid and allow them to cook, in its own waterfor 5 minutes on low flame
- Open the lid, and add ginger paste, with little water (bycleaning the bowl), and sauté them for a minute
- Now add the fried prawns and mix them well
- Add green chili, and mix them nicely
- Turn off the flame, and sprinkle chopped coriander leaves
- Transfer them to a serving plate and serve hot with rice anddal