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Lau chingri ( Bottle gourd with prawn)

Lau chingri ( Bottle gourd with prawn)
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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.

Lau chingri
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Lau Chingri
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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
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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Indrani Sen