Lau chingri 

Lau chingri is bottle gourd cooked with shrimps, a delicacy from West Bengal. I love authentic Bengali cuisine, most of the recipes are so simple with minimal ingredients, yet so flavorful. It’s the same with Lau chingri, the humble bottle gourd gets a complete makeover by the use of shrimps. The shrimps just takes this simple bottle gourd curry to the next level. 


  • Bottle gourd, 1 small size
  • Shrimp 250g
  • Cumin seeds 1/2 teaspoon
  • Bay leaf 1
  • Ginger 1/2 inch
  • Tomato, 1 small
  • Turmeric powder 1/4 teaspoon
  • cumin powder 1/4 teaspoon
  • Salt and sugar as per taste
  • Mustard oil


  1. Marinate the shrimps with salt and turmeric powder for 10 minutes then lightly fry them in mustard oil for 2 minutes.
  2. To the same pan add cumin seeds and bay leaf followed by grated ginger and tomato.
  3. Saute them for few minutes and add bottle gourd.
  4. Add cumin powder, salt, sugar, turmeric powder, green chilies.
  5. Cover and simmer till the bottle gourd losses all its water and cooked.
  6. Add the shrimps and simmer for five more minutes.
  7. Serve hot with rice.

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