Lau Chingri

Cuisines

Best for

Recipe

Ingredients

250 grams	shrimp, peeled and deveined
1 medium	lau (bottle gourd), peeled and diced
2 tablespoons	mustard oil
1 teaspoon	panch phoron (Bengali five spice mix)
1 medium	onion, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	ginger paste
2 medium	green chilies, slit
1 cup	water
—	salt to taste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Heat mustard oil in a pan until it starts to smoke slightly, then lower the heat.
2. 2 Add panch phoron and let it splutter for a few seconds.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Add the ginger paste and sauté for another minute.
5. 5 Add the shrimp and cook until they turn pink and are half-cooked, then remove and set aside.
6. 6 In the same pan, add the diced bottle gourd and sauté for 2-3 minutes.
7. 7 Sprinkle turmeric powder, red chili powder, and salt over the bottle gourd and mix well.
8. 8 Add the green chilies and water, then cover and cook until the bottle gourd is tender.
9. 9 Once the bottle gourd is cooked, add the shrimp back into the pan.
10. 10 Mix everything well and let it cook for another 5 minutes until the shrimp is fully cooked and the flavors meld together.
11. 11 Garnish with chopped coriander leaves before serving.