Lau chingri or bottle gourd with shrimps is a traditional Bengali recipe. There are different ways you can cook 'lau chingri'. Some add chopped onion to it, some add cumin and garam masala. I do follow the way my mother-in-law does it. You need small shrimps for this. Fresh shrimps are always recommended, but frozen salad shrimps are also good. I used the latter. I have been asked several time to post a recipe for lau-chingri, here it is today for you all.
Things needed to make Lau chingri or Bottle gourd with shrimps:
- Bottle gourd: 1
- Shrimps: 1 cup
- Black cumin (kalonji): 1 tsp
- Turmeric powder: 1/2 tsp
- Cumin powder: 1 tsp
- Red chili powder: 1 tsp
- Green chilies: 3-4
- Mustard oil: 3 tbsp
- Salt to taste
- Sugar to taste
Steps of making Lau chingri or Bottle gourd with shrimps:
1. Peel the bottle gourd. And wash well. Cut into thin strips.
2. If using fresh shrimps, clean the shrimps and smear with little salt and turmeric. Fry the shrimps for 2 min or till red. If using frozen shrimps, thaw and wash well and fry. Keep aside.
3. In the same pan heat mustard oil, when the oil is hot add black cumin (kalonji) and green chilies. Add bottle gourd and turmeric powder, mix well. Cover and cook over medium heat. Cook till the bottle gourd is tender. Add cumin powder, red chili powder, salt, mix well. Cook uncover for 4-5 min. Add fried shrimps, sugar and cook for 2-3 min over high heat, keep stirring. Add few more green chilies if needed. Check seasoning and adjust accordingly. Serve hot with steamed rice.