Easiest Way to Autumn To Try At Home Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste)

Easiest Way to Autumn To Try At Home Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste) Delicious, fresh and tasty.

Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste). Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic. This is a typical "Ghonto" (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, ghee, and sugar, at least this is how it was referred by Bengali food Writer Prajna Sundari Devi). Now, add bottle gourd, green chilli and salt.

Once the bottle ground is well cooked, add fried prawns and mix well.

Cook Lau Shorshe Chingri (Bottle Gourd Curry Cooked With Prawns) in the comfort of your home with BetterButter.

A family favourite, Maa cooks the lau by itself with light seasoning.

You can cook Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste)

1. Prepare of medium size bottle gourd, chopped.

2. You need of large prawns.

3. Prepare of mustard oil.

4. You need of nigella seeds (kalonji).

5. Prepare of green chilies, slit.

6. It’s of salt.

7. Prepare of turmeric powder.

8. Prepare of mustard paste / kasundi.

9. It’s of raw mustard oil.

10. It’s of coriander leaves, chopped.

But when there are shrimps or prawns in the house, we are in for a treat because it's time for lau chingri, a recipe wherein finely chopped bottle gourd is cooked with the seafood and served as a side dish.

Lau Chingri: Bottle Gourd Curry With Prawn/shrimp.

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.

Lau Shorshe Chingri (Bottle Gourd cooked with Prawns & Mustard Paste) step by step

1. Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes..

2. Heat oil in a pan and temper with nigella seeds. Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour..

3. Add the chopped bottle gourd, salt, turmeric powder & green chilies. Cover & cook on a low flame till done. If required, sprinkle some water at intervals..

4. When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and.

5. Coriander leaves. Mix everything well and simmer for a minute. Let it remain covered for 2-3 minutes..

6. Serve with hot steamed rice or chapatis..

Perfect for enjoying along with steamed rice.

Lau Chingri cooked with simple spices goes well with white rice and dal or even Rotis/Chapathis.

Chingri is Bengali for prawn and Lau is Bengali for Bottle Gourd/Lauki.

Fresh, light-green bottle gourd with white flesh is commonly grown in tropical areas.

Lau Chingri - Bottle Gourd with Prawns Memories of this dish goes back to the days when back in our home in Calcutta, Maa (My Mother) would prepare a huge bowl of ' Lau Chingri ' ( Lau = Bottle Gourd, Chingri = Prawns) and I would sneak into the Kitchen before Lunch time to eat the ' Chingri's' (Prawns) out of this dish.