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Posted by on Dec 16, 2011 in Fish, Prawn, Vegetables | 3 comments

Bottle Gourd with Prawn/ Lau Chingri

Bottle gourd /lau is an unique vegetable. I was shocked when I found that Bottle gourd/ lau is originated from Africa not from Asia. But it is used widely in Bangladeshi cuisine. Here I am giving bottle Gourd with Prawn/ lau chingri of the easiest recipe which you never go wrong. In the list of ingredients you can see that I use sugar. Don’t get shocked about it. Sugar is used as a taste enhancer in Bangladesh and other countries. Hope you will like.

lau chingri

Ingredients:

• 800 grams bottle gourd

• 150 grams peeled prawn or to your taste

• ½ medium sliced onion

• 1 tablespoon onion paste

• ¼ turmeric powder

• 1 and ½ teaspoon chilli powder

• 1 bay leaf

• 1 tablespoon chopped fresh coriander leaves

• 1 teaspoon sugar (optional)

• 3 tablespoon oil

• Salt to taste

lau

How to cook:

1. First peel the bottle gourd and cut into small pieces.

2. Wash bottle gourd and keep aside.

3. Heat the pan with oil on medium heat and add sliced onion and bay leaf.

4. Cook it till it becomes soft and add turmeric, chilli powder, 1 teaspoon salt and onion paste.

5. When oil comes out, add prawn and cook it about 1-2 minutes,

6. Add bottle gourd pieces, stir it and cover the lid.

7. After 2 minute add 1 and ½ cups water or enough water to cook bottle Gourd / Lau and stir it.

8. Cook it under close lid till bottle gourd becomes tender.

9. Check the salt and add sugar and coriander leaves.

10. Stir again and turn off the heat.

11. Serve bottle gourd with prawn/ lau chingri with rice.

Tips : you can even fry prawn first and add with half cooked bottle gourd later.

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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3 Comments

  1. Mone hochche ami ranna korlam…..khub bhalo hoiche ma….jara dhonepata posondo koren na poriborte jira gura use korte paren….ma

  2. This is a different take on Lau chingri. We make ours dry with jeera phoron, green chili, jeera powder and salt and sugar. The lau is cut into thin long strips. I will try this one.

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