Lau Chingri—Lau Ghonto with Chingri—Bengali bottle gourd recipe with shrimp

On paper, lau chingri is a simple recipe with very few spices. In reality, it can be difficult to get right. Part of the problem is that bottle gourd (lau) can release a large quantity of water. The cook needs to use this water to cook the gourd such that by the time the gourd is perfectly cooked, all of the water has dried up. They must adjust the heat, and cover and uncover the pot based on how much water the gourd releases, and how fast it turns soft. This is a difficult thing to master as it is, but the problem is made worse by the fact that bottle gourds vary widely in water content and tenderness. Every lau is different!

On the day of filming we were lucky enough to find excellent lau in the market, the fine hairs on the surface still intact, AND some spotted kucho chingri (small freshwater prawns), which fishsellers refer to as harin chingri (deer prawns) because of the spots.

🌾 We’ve served lau chingri today with a light mosur dal and ‘Hand-pounded Dudhersar Rice’ from Amar Khamar. It is truly gorgeous, flecks of red visible through white. You can order it from their website 👉🏾 https://go.bongeats.com/amar-khamar, or enter code BONGEATS at checkout to get a small discount.

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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/lau-chingri/
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🎥 RELATED VIDEOS
🎬 Echor’er dalna: https://youtu.be/FBnKYbUNhYc
🎬 Kacha mooger dal: https://youtu.be/IzfEnYxzjUg
🎬 Lauer khosha bhaja: https://www.youtube.com/watch?v=vqtAmpsppi4
🎬 Bengali gorom moshla: https://youtu.be/GqlDz7dQMA0
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