Lau Chingri

    40 mins

    Lau chingri is a hot favorite dish in East Bengal. It is a combination of the sweet bottle gourd and the spicy shrimp. Although, when you combine lau and shrimp it is enjoyable any way you eat, this is the way it was cooked in our family. Enjoy it with your family and friends.


    California, United States
    36 people made this

    Serves: 5 

    • 3 medium bottle gourds
    • 20 pieces of popcorn shrimp
    • salt to taste
    • 1 tspn turmeric powder
    • 4 tbspn of oil
    • 1 tspn cumin seeds
    • 1 whole dry red chili
    • 1 bay leaf
    • 1 tspn red chili powder
    • 1 tspn cumin powder
    • 1 tspn coriander powder
    • Water as needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Peel and cut lau into very small pieces (4 cm squares). Salt them and keep aside. Peel shrimp, wash thoroughly, rub salt and turmeric and keep aside.
    2. Heat oil in a pan. Add cumin seeds, whole dry red chili, and a bay leaf. Let it splutter. Add shrimp and stir for couple of minutes. Now add lau and stir well. Put a cover on and let it cook on low flame.
    3. Take the cover off occasionally and stir. If the lau is fresh it will release water. The lau will soften gradually. No need to add water as the lau will cook in its own juice.
    4. Add turmeric powder, red chilli powder, cumin powder, coriander powder. Stir and cover. At this point if you don’t see enough water released from lau then add ¼ cup of water. Keep the lau covered. Let it be cooked fully. Adjust salt and take it off the heat. Serve with rice.

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