Lau Diye Chingri Recipe
Bottle gourd with prawns is a popular Bengali recipe. Lau diye chingri mach is a great side dish to go with hot steaming rice! Lau Chingri proves that comfort food doesn’t need to be complicated. With simple pantry spices and everyday ingredients, you get a curry that’s delicious, light, and truly Bengali at heart. If you’re craving something homely yet flavour-packed, this Lau Chingri recipe deserves a place on your table today.
Servings: 2
Calories: 34kcal
Ingredients
- Bottle Gourd/Lauki – 1 ½ cups
- Green Chilli – 1, slit
- Ginger – ½ inch, grated
- Cumin Seeds – ½ tsp
- Bay leaf – 1
- Sugar, optional – ½ tsp
- Turmeric – ¼ tsp
- Salt to taste
- Cumin Powder – ½ tsp
- Oil – 1 tsp
- For marination:
- Prawns – ¾ cup
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Salt – ¼ tsp
Instructions
- Clean, devein and marinate prawns with turmeric powder, red chilli powder and salt for about 10 minutes.
- Wash and peel the bottle gourd. Cut into small pieces.
- Slit the green chilli and grate the ginger.
- Heat oil in a frying pan. Add bay leaf and cumin seeds and allow to splutter.
- Add the prawns and sauté for 1-2 minutes till they change colour.
- Add the chopped bottle gourd and mix well.
- Add turmeric powder, ginger paste, green chilli, cumin powder and salt. Combine well.
- Cover and cook on medium flame for 4-5 minutes. Remove lid, stir and cook covered till done. If required, sprinkle a little water.
- Add ½ tsp of sugar and cook for 1-2 minutes.
- Remove and serve Lau Chingri with Rice or Roti.
Notes
* You can add finely chopped tomato, onions to the dish.
* You can use Onion seeds (Kala Jeera) instead of Cumin Seeds.
* Bori or sun dried lentils, fried and crumbled can also be added for a vegan version of the dish.
* You can use Onion seeds (Kala Jeera) instead of Cumin Seeds.
* Bori or sun dried lentils, fried and crumbled can also be added for a vegan version of the dish.