LAU CHINGRI -লাউ চিংড়ি
LAU CHINGRI | LAU CHINGRI RECIPE IN BENGALI | BOTTLE GOURD WITH PRAWN
Lau chingri recipe is a Bengali delicacy and one of the traditional Bengali dishes. It is frequently prepared in almost every Bengali house as lunch /dinner. It can be relished as a side dish with hot steamed rice.
INGREDIENTS:
Lau / bottle gourd: 1kg, peeled and sliced
Prawn: 400gm
Dry red chili: 2pc
Turmeric powder: 1/2 tsp
Cumin seed: 1tsp
Salt to taste
Sugar: adjust accordingly
grated ginger: 1/2 tsp
Green chili: 2-3 pcs
Coriander Powder: 1/2 tsp
Kashmiri red chili powder: 1/2tsp
Mustard oil:3tsp
READ ALSO:
HOW TO MAKE LAU CHINGRI:
- Peel the bottle gourd, cut them into 4 pieces, and cut them into small strips.
- wash them properly, and keep them aside.
- now cut and clean the prawn, marinate them for 10 minutes with turmeric powder, salt, and Kashmiri red chili powder.
- after 10 minutes, add mustard oil to the kadai, once it starts to smoke add the prawn and fry them on low flame for 2-4 minutes.
- now, keep them aside. In the remaining oil add cumin seed and dry red chili. Once they start to splutter and the strips of lau and give a nice stir. Then cover for 5 mins.
- add grated ginger and cook for 2mins until the raw smell is gone.
- now add turmeric powder, coriander powder, salt, and sugar according to the taste. Mix well, again cover and cook for another 5mins.
- take off the lid and add green chilies. There is no need for water, bottle gourd/ lau will release its own water and gets cooked completely in its own juice. Again cover the lid and cook for 10-15 mins.
- after 10-15 mins take off the lid and add the fried prawns, mix them well, cover the pan and cook for 5mins.
- switch off the flame, lau chingri is ready to serve with hot steamed rice.
Comments
Post a Comment