Lau Chingri: A Taste of Bengal’s Homely Elegance

In the heart of Bengali cuisine lies a treasure trove of simple yet soul-satisfying dishes — and Lau Chingri (bottle gourd with shrimp) is a shining example. This beloved comfort food blends the light sweetness of lau (bottle gourd) with the briny richness of chingri (shrimp), resulting in a dish that’s both nutritious and deeply flavorful.

Traditionally cooked in mustard oil and gently spiced with turmeric, green chilies, and whole spices, Lau Chingri is known for its delicate balance of flavor. The prawns, usually small river shrimp, are lightly fried and simmered with the gourd until everything melds into a moist, savory mix — perfect with a mound of hot, steamed rice.

What makes this dish special isn’t just its taste, but its nostalgic warmth. For many Bengalis, Lau Chingri evokes memories of summer afternoons, family lunches, and the comforting rhythms of home-cooked meals.

Whether you're new to Bengali cuisine or rediscovering an old favorite, Lau Chingri is a dish that speaks softly, but leaves a lasting impression.

Ingredients:

• Shrimp - 100 grams, small or medium (cleaned, deveined)

• Bottle Gourd (lau/lauki) - 1 kg, peeled and grated or finely chopped

• Mustard Oil - 2 tablespoons

• Garam Masala - ½ teaspoon

• Ghee - 1 tablespoon

• Sugar - ½ teaspoon

• Salt - ½ teaspoon

• Ginger - 1 tablespoon, peeled, grated 

• Turmeric Powder - ½ teaspoon

• Cumin Powder -  ½ teaspoon

• Cumin Seeds - ½ teaspoon

• Cinnamon - 1 small stick

• Clove - 1-2

• Cardamom pods - 2-3

• Bay Leaf - 2

• Dried red chilli - 1-2

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Directions:

1. Prepare the Shrimp:

• Marinate Shrimp with a pinch of salt and turmeric.

• Heat 1 tablespoon of mustard oil in a pan until it smokes lightly.

• Fry Shrimp for 1–2 minutes until lightly golden. Don’t overfry, or they will become tough. Set aside.

2. Cook the Lau:

• In the same pan, add 1 tablespoon of mustard oil and ghee.

• Temper with dried red chilli, bay leaf, cinnamon, cardamom, cloves and cumin seeds.

• Add the diced potatoes (if using), and sauté for a couple of minutes.

• Add the grated bottle gourd.

• Add cumin powder and turmeric. Fry these on low heat for 2 minutes before adding the ginger paste. Fry for another 2 minutes. If the spices start sticking to the pan, you may add splashes of water and continue frying.

• Add salt, turmeric and sugar. Cook on medium heat — the gourd will release water.

• Cook for 20–25 minutes until the lau is beautiful golden red in color and cooked through.

3. Add Shrimp:

• Once the lau is nearly dry and cooked, add the fried shrimp.

• Mix well and simmer for 2–3 minutes to let flavors meld.

• If the dish is too watery, cook uncovered to evaporate excess moisture.

4. Finish:

• Add Garam Masala and mix

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Serve With:

• Steamed rice.

• It pairs beautifully with a light dal or simply as a standalone dish.

If you want to build a complete Bengali meal with Lau Chingri as a star component, you can design a spread with a balance of flavors — bitter, savory, tangy, and sweet — which is how traditional Bengali meals are structured.

Here’s a suggested menu with both sides and main dishes to complement Lau Chingri:

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🍽️ Bengali Meal with Lau Chingri

🧄 Starter / Bitter Course (Teto)

• Shukto – A mildly bitter vegetable medley with a touch of sweetness, made with bitter gourd, raw banana, potatoes, and more.

• (Or) Korola Bhaja – Crispy fried bitter gourd slices.

🥬 Vegetable Side

• Pui Shaak Chingri – Malabar spinach with small prawns (if you want more prawns), or

• Chorchori – A mixed vegetable stir-fry with mustard seeds and green chilies.

• (Optional lighter alternative) – Palong Shaak Bhaja (sautéed spinach in panch fhoron)

🍛 Main Star Dish

• Lau Chingri – Bottle gourd and prawn dish served warm.

🥣 Dal (Lentil Dish)

• Musur Dal – Light red lentil dal with a tadka of mustard seeds and dry red chilies.

• (Or) Cholar Dal – A richer option made with Bengal gram and coconut bits.

🍆 Fried Sides (Bhaja)

• Bhindi Bhaja – Fried okra.

• Aloo Bhaja – Thin, crispy fried potato sticks or slices.

🥗 Fresh Element

• Kheera-Pyaz Salad – Cucumber and onion slices with green chili and lemon.

🍚 Carb Base

• Steamed Gobindobhog or Basmati Rice – The foundation for soaking up all the flavors.

🍬 Sweet End (Mishti)

• Payesh – Milk-based sweet.