Lau Chingri is fresh bottle gourd cooked with prawns Bengali style. Bottle gourd or Lau (Bengali) is available aplenty in summer. Its high water content makes it a preferred vegetable in most Bengali homes.
Lau Chingri cooked with simple spices goes well with white rice and dal or even Rotis/Chapathis.
Chingri is Bengali for prawn and Lau is Bengali for Bottle Gourd/Lauki.
Fresh, light-green bottle gourd with white flesh is commonly grown in tropical areas. Lauki contains 90% water and is easy to digest.
Bottle gourd has a cooling effect and reduces the risk of urinary infection. It is an excellent weight loss remedy.
According to Ayurveda, drinking fresh bottle gourd juice prevents premature greying.
Prawns or chingri are very low in calories and fat but very rich in protein and selenium. While prawns have high cholesterol content, they also contain heart-friendly omega-3 fatty acids.
If you are searching for some more lauki dishes, then do try out Dudh Diye Lau.
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I removed the prawn from the pan and cooked the lauki until soft and then added the prawn back to avoid over coking. Turned out great. Thanks for the simple but delicious recipe.
Glad you liked it :)