Lau Chingri - SK Khazana The Bengalis love to add some non-vegetarian element to a vegetable dish to make it extra special This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 11 Feb 2020 in Recipes Course New Update Main Ingredients Medium bottle gourd, Medium sized prawns Cuisine Bengali Course Main Course Seafood Prep Time 26-30 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Lau Chingri - SK Khazana 1 Medium bottle gourd peeled, cut into 1 inch cubes, soaked in water for 200 grams Medium sized prawns peeled and deveined 5-6 tablespoons Oil 1/2 teaspoon Cumin seeds 1 Dried red chilli 1 teaspoon Ginger-garlic paste 1/2 teaspoon Turmeric powder to taste Salt 1 pinch Sugar 2 Green chillies finely chopped to garnish Fresh coriander leaves chopped Method 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 Drain and add bottle gourd and mix well. Increase heat and cook. Take prawns in a small bowl, add remaining turmeric powder and salt and mix well. Heat remaining oil in another non-stick pan. Cover the bottle gourd and let it cook. Add prawns to the second pan, reduce heat and shallow-fry till the prawns turn pink. Add salt, sugar and green chillies to the bottle gourd mixture, mix well and cook for 1 minute. Add fried prawns and mix well, cover and cook for 5 minutes or till the bottle gourd is soft. Transfer lau chingri into a serving bowl, garnish with coriander leaves and serve hot. #Cumin seeds #Dried red chilli #Fresh coriander leaves #Ginger-garlic paste #Green chillies #Oil #Salt #Sugar #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article