Lau Chingri is a hot favourite dish in Bengal. It’s a combination of Bottle Gourd bori and shrimp.

Serving Size: 4

Cooking Time: 45 Mins

Ingredients:

1. Lau Bottle Gourd or Lauki finely grated – 1 medium size (about 750 grams)
2. 100 gms small or medium raw shrimp
3. 1 small tomato cut into small pieces
4. 4 to 5 bori
5. 2 green chilly
6. 1tsp turmeric powder
7. 1 tsp cumin seeds
8. 1 tsp Cumin/Jeera Powder
9. 1 tsp coriander powder
10. 1 tsp Sugar
11. Salt to taste
12. Mustard Oil

1. Boil the grated lau for about 10 mins . Don’t add too much water bottle gourd itself will release a lot of water.
2. Fry the shrimps for 2 mins in a medium heat and keep aside.
3. Now fry the Bori untill it is a nice warm rich brown. Keep it aside.
4. In the same pan add cumin seeds and green chilly.
5. When cumin seed sputter add the boiled lau.
6. Stir well until it is tender.
7. Add chopped tomato.
8. Add turmeric and salt.
9. Now crumble the fried bori on top.
10. Add cumin and coriander powder and mix well.
11. Lastly add fried shrimp.
12. Cover the lid and let it cook for 4 more minutes.
13. Take it out of flame when done.

Serving Suggestion:

Serve Lau Chingri with steamed white rice. It takes about 45 mins to prepare and serves 4 people.

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