Name: Lau chingri recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Bottle gourd, small size; Shrimp 250g; Cumin seeds 1/2 teaspoon; Bay leaf 1; Ginger 1/2 inch; Tomato, 1 small; Turmeric powder 1/4 teaspoon; cumin powder 1/4 teaspoon; Salt and sugar as per taste; Mustard oil

ABOUT Lau chingri RECIPE

Lau chingri is bottle gourd cooked with shrimps, a delicacy from West Bengal. I love authentic Bengali cuisine, most of the recipes are so simple with minimal ingredients, yet so flavorful. It's the same with Lau chingri, the humble bottle gourd gets a complete makeover by the use of shrimps. The shrimps just takes this simple bottle gourd curry to the next level.

Ingredients Serving: 2

Bottle gourd, small size
Shrimp 250g
Cumin seeds 1/2 teaspoon
Bay leaf 1
Ginger 1/2 inch
Tomato, 1 small
Turmeric powder 1/4 teaspoon
cumin powder 1/4 teaspoon
Salt and sugar as per taste
Mustard oil

Instructions

Marinate the shrimps with salt and turmeric powder for 10minutes then lightly fry them in mustard oil for 2 minutes.
To that same pan add cumin seeds and Bay leaf followed by grated ginger and tomato.
Saute them for few minutes then add bottle gourd.
Add cumin powder, saute, sugar, turmeric powder, green chilies.
Cover and simmer till the bottle gourd losses all its water and cooked.
Add the shrimps and simmer for five more minutes.
Serve hot with rice.

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