Lau Chingri
Bottle gourd and prawns cooked gently together until the gourd turns silky — light, sweet and very Bengali.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
157 kcal
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Instructions
Step 1: Fry the prawns in the mustard oil with half the ground turmeric until pink; lift out.
Step 2: Crackle the nigella seeds in the oil, add the bottle gourd, green chilli, remaining turmeric and salt and cover.
Step 3: When the gourd is soft, stir the prawns back in with the sugar and cook uncovered until the prawns are cooked through and the liquid reduces.
Ingredients
Quantities update automatically for 4 servings.
- 700 gBottle gourd — peeled and cut into thin batons
- 250 gPrawns — peeled
- 2 tbspMustard oil
- ½ tspNigella seeds
- 1 tspGround turmeric
- 3 wholeGreen chilli — slit
- 1 tspSugar
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 157 kcal
- Protein
- 13.9 g
- Carbohydrates
- 8.8 g
- Fat
- 8.2 g
- Saturated fat
- 1.1 g
- Fibre
- 1.3 g
- Sugar
- 4.3 g
- Sodium
- 842 mg
These figures are estimates for general information only and are not medical or dietary advice.