Lau chingri is a popular traditional dish of Bengali cuisine .Law chingri is more than just a dish.It is a hallmark of Bangali culinary heritage.It is made with bottle gourd known as lau and shrimp called chingri.
This dish is loved for it's light taste, pleasant aroma and nutritional value.Lau chingri is commonly cooked in Bangali household.especially during lunch.and is often served with steamed rice.The combination of soft bottle gourd and flavourble shrimp creates a balanced and delicious meal.
Bottle gourd is widely available in Bangladesh and west Bengal .It is light easy to digest and very healthy.Lau contains a high amount of water,fiber and essential vitamins . Shrimp on the other hand contains lot of protein ,calcium,and omega 3 fatty acid.When these two ingredients are cooked together ,they form a nutritious dish that is suitable for all of ages.
Cooking lau chingri is simple and does not require heavy spices.First oil heated on the pan whole spices such as bay leaves and cumin seeds are added to enhance the aroma.The shrimp are light fried and kept a side.After that chopped onion, garlic and ginger paste are sauteed untill fried.The bottle gourd pieces are added and cooked gently with turmeric,salt and green chilies .A small amount of water added to this.Once the bottle gourd is almost cooked then the fried shrimp are added to this.
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