Lau chingri
Bong Connection Seafood

Lau chingri ( Bottle gourd with prawn)

This is a traditional recipe which is very light ,less spicy and still tasty.It combines finely cut bottle gourd with small or medium sized prawns.Perfect for enjoying along with steamed rice.

Lau chingri
Lau chingri

Ingredients

1.Bottle gourd cut into long fine pieces.
2. Jeera powder (1 tbsp)
3.Coriander powder (1 tbsp)
4.Turmeric powder (1/2 tsp)
5.Salt (as per taste)
6.Sugar ( a pinch)
7.Green chillies(2 to 4 )
8.prawns(50 gms)
9.Nigel seeds(for seasoning)
10.Oil 1 tbsp
11.red chilly powder(1 tbsp)
12.Coriander leaves(10 to 12)

Method
1. add a tbsp of oil in the wok and heat it.
2.Add nigel seeds
3.Add the prawns and fry a little.
4.Add the bottle gourd
5.Add the spices and salt.
10.Cover and cook over low flame unless the vegetable becomes tender.
11.add green chillies and cook on high flame unless the dish starts leaving the pan.
12.Add a pinch of sugar and coriander leaves.
13.Plate it and serve with plain steamed rice.

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Lau chingri

Lau Chingri

This is a traditional recipe which is very light ,less spicy and still tasty.It combines finely cut bottle gourd with small or medium sized prawns.Perfect for enjoying along with steamed rice.
Course Side Dish
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 person
Author indrani

Ingredients

  • 1. Bottle gourd cut into long fine pieces.
  • Jeera powder (1 tbsp)
  • 3. Coriander powder (1 tbsp)
  • 4. Turmeric powder (1/2 tsp)
  • 5. Salt (as per taste)
  • 6. Sugar ( a pinch)
  • 7. Green chillies (2 to 4 )
  • 8. prawns (50 gms)
  • 9. Nigel seeds (for seasoning)
  • 10. Oil 1 tbsp
  • 11. red chilly powder (1 tbsp)
  • 12. Coriander leaves (10 to 12)

Instructions

  1. add a tbsp of oil in the wok and heat it.
  2. 2.Add nigel seeds
  3. 3.Add the prawns and fry a little.
  4. 4.Add the bottle gourd
  5. 5.Add the spices and salt.
  6. 10.Cover and cook over low flame unless the vegetable becomes tender.
  7. 11.add green chillies and cook on high flame unless the dish starts leaving the pan.
  8. 12.Add a pinch of sugar and coriander leaves.
  9. 13.Plate it and serve with plain steamed rice.

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Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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