How to make Lau Chingri - SK Khazana -

The Bengalis love to add some non-vegetarian element to a vegetable dish to make it extra special

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium bottle gourd, Medium sized prawns

Cuisine : Bengali

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Classic Seafood Paella Honey Walnut Prawns Spinach Fish Rolls Thai Style Basa

Lau Chingri - SK Khazana

Lau Chingri - SK Khazana Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lau Chingri - SK Khazana Recipe

  • Medium bottle gourd peeled, cut into 1 inch cubes, soaked in water for 1

  • Medium sized prawns peeled and deveined 200 grams

  • Oil 5-6 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Dried red chilli 1

  • Ginger-garlic paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 pinch

  • Green chillies finely chopped 2

  • Fresh coriander leaves chopped to garnish


Step 1

Heat 3-4 tbsps oil in a deep non-stick pan and add cumin seeds, halve the dried red chilli and add. Mix well and sauté till the cumin seeds change colour. Reduce heat, add ginger-garlic paste, mix well and sauté till the mixture loses its raw smell. Add ¼ tsp turmeric powder, mix well and sauté for 1 minute

Step 2

Drain and add bottle gourd and mix well. Increase heat and cook.

Step 3

Take prawns in a small bowl, add remaining turmeric powder and salt and mix well.

Step 4

Heat remaining oil in another non-stick pan.

Step 5

Cover the bottle gourd and let it cook. Add prawns to the second pan, reduce heat and shallow-fry till the prawns turn pink.

Step 6

Add salt, sugar and green chillies to the bottle gourd mixture, mix well and cook for 1 minute.

Step 7

Add fried prawns and mix well, cover and cook for 5 minutes or till the bottle gourd is soft.

Step 8

Transfer lau chingri into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.