Lau Chingri or Bottle Gourd with Prawns is a recipe that unveils the delicate taste of Bottle Gourd and then magnificently enhances the flavour and taste with Prawns. Lau Chingri or Lau Ghanto added with Chingri or Prawns is a semi gravy dish that is served with Steamed Rice. Usually Lau Chingri comes in the middle of Food hierarchy of Bengali Food. Starting with Shak or greens, Daal and Bhaja, then Lau Chingri can be served before going to the main dish of Fish and Meat. The following preparation may serve into 4 persons.
Ingredients:
1 Lau or Bottle Gourd (whole- about 750 gms to 1 Kg)
Prawns, shelled and deveined, 1 cup (Authentic Lau chingri is made with small and tiny shrimps, used whole with shell on, but these varieties with thin shell are rare in market)
Whole Jeera or cumin seeds
1-2 Bay leaves
1 Teaspoon Jeera Powder
1 Teaspoon Dhania Powder
½ Teaspoon Freshly crushed Black Peppercorn or Kali mirch
½ Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
Salt to Taste
1 Tablespoon Corn/Wheat Flour dissolved in ½ cup water
1 Tablespoon Desi Ghee
1 Tablespoon Cooking Oil
Instructions:
- Scrap the skin and cut the Lau into diamonds (Cut length wise 6 times and then slice horizontally)
- Wash and dry, sprinkle with little Turmeric and salt
- Heat oil in a Kadai, when the oil smokes add the whole Jeera and Bay leaf immediately add the Lau, not allowing the jeera to get charred.
- Fold well and cook Lau for 4-5 minutes, allow the water to be released.
- Now make a paste of Jeera, Dhania, Kali Mirch, Laal Mirch and Haldi powder by mixing them with little water. Add this paste to the lau and fold well. Add sugar also. Now mix these well with the Lau and if required sprinkle little water
- Cover and cook in medium heat till the Lau is tender
- Now add the Prawns and cook for another 2-3 minutes. Sprinkle little water if required and fold well
- Now pour in the Corn/Wheat flour mix. Fold well so all the lau and prawns get a thick coat of the gravy
- Add Desi Ghee and mix well. Check seasoning and adjust salt
- Serve hot with Steamed Rice
Source: www.rice-n-curry.com
