Lau Chingri
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November has set in but there is no trace of the wintery wind. Kolkata is still in the midst of the heat. According to reports it says a cyclone named Phyan has its effect for this warm weather in the mid of November. Though it spared the Western coast of the country, it is having quite a good and warm effect over the Eastern coastline. To beat this heat and also because of my diabetic problems bottle gourd is one of the most enlisted vegetables in our to-buy list. Whenever I visit the market these days I get hold of a lau (Bengali for bottle gourd) or lauki. The previous day I prepared lau-chingri, one of my favorite preparations with this not-so-tasty veggie.
Bottle gourd is a very beneficial vegetable. It reduces stomach acidity, indigestion and ulcers. The gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fiber. Fiber helps in preventing constipation and other digestive disorders like flatulence and piles. It also helps in urinary disorders, and overcoming jaundice. Cooked bottle gourd is anti-bilious and prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue. With all these beneficial effects to the digestive system bottle gourd is one of the best choices to beat this November heat.
Serves: 4
Preparation time: 10min
Cooking time 20min
Ingredients:Bottle gourd (Lau/ Lauki): 500gms
Prawns (Chingri): 150gms, deveined and de-shelled
Green chili (Kancha Lanka): 3-4, longitudinally slit
Mustard oil (Sarser tel): 2 tablespoon
Nigella (Kalo jeera): 1 teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Coriander leaves (Dhane pata): For garnishing (optional)
Preparation:
- Chop the bottle gourd into 2 inch by half-inch size pieces
- Wash and put it in a pressure cooker with water, just to cover the bottle gourd
- Allow two whistles in the pressure cooker before putting off the flame. Drain out the excess water
- Wash the shrimps well, and drain out the excess water
- Heat the oil in a wok and fry the shrimps gently till they turn a little hard, take out of flame and keep aside
- Into the same oil add the nigella seeds and wait till they start popping
- Throw in the half-boiled bottle gourd, green chili, turmeric powder and the fried prawns
- Put a lid over the wok and cook till the bottle gourd is cooked properly, stir at times
- Garnish with some chopped coriander leaves
- Take out of flame and serve with warm white rice
Hot Tips – Always try to get the green colored bottle gourd, the whitish skinned bottle gourds are a bitter in taste. Those who don’t like to add prawns to this preparation just leave out the prawns, you can also add some fried boris as garnish.
Further Reading – Bong Mom’s Lau-chingri preparation, Indrani’s Lau-chingri
Nutritional Facts –
Calories 9KJ
| Total Fat | 0.1 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | - | 0% |
| Total Carbs | 2 g | 1% |
| Dietary Fiber | 0.9 g | 4% |
| Protein | 0.3 g | 1% |
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Bottlegourd is one of my favourite indian veg, i really wish i got them here as i love it and this just looks so so yumm.
Happy Cook´s last blog ..Upside down pear cake
[Reply]
Sudeshna Banerjee Reply:
November 13th, 2009 at 11:54 PM
I hope you get it in the farmer’s market near by you, if not in the departmental stores.
[Reply]
Sudeshna…this dish looks delicious..combo of praws and bottlegourd is new..
[Reply]
Sudeshna Banerjee Reply:
November 13th, 2009 at 11:55 PM
SE,
This recipe is very typical to Bengali cuisine, and may that’s why its a little new to you. I’m sure you’ll love it.
[Reply]
You’re right! This is the ONLY preparation of Lau which I find appetising….
Lau, of course, is omnipresent in my kitchen for my hubby! It’s a wonder vegetable!!!
I add some sliced pumpkin along with the lau…adds texture to the dish!
SGD´s last blog ..Hunger pangs and Frittata
[Reply]
Sudeshna Banerjee Reply:
November 13th, 2009 at 11:56 PM
I have never tried lau with pumpkin but at times I prepare a shukto with chal kumro and pumpkin with mustard seasoning.
[Reply]
hi sudeshna,
looks yummy, easy prep dear, nice clicks
[Reply]
Sudeshna Banerjee Reply:
November 15th, 2009 at 8:18 PM
Suparna,
Thank you so much for your comment.
[Reply]
Have you heard the Gopal Bhaar story where he went to his widowed pishi and had to change her ming on something? She’d made lau. He carried some fried chingri in the sly and added it when she wasn’t watching. Praised her for the lau chingry. She, a vegetarian, was psyched. Gave in to whatever he wanted
kalyan k´s last blog ..Fully Fed Up … Food shows on Indian TV
[Reply]
Sudeshna Banerjee Reply:
November 15th, 2009 at 8:19 PM
I do remember that. That was really a lovely story
. I thought of writing about it in the post, but then left it out.
[Reply]
SOunds very healthy…lovely entry. Thanks for sharing the recipe:)
Malar Gandhi´s last blog ..Vegetarian’s Fish Curry – Arusuvai Arasu’s Recipe
[Reply]
Sudeshna Banerjee Reply:
November 17th, 2009 at 5:38 PM
Malar,
You are most welcome, and thanks for dropping by.
[Reply]
Lau chingri looks lovely..amar bhisan priyo..ami lau any way bhalobasi jadio..thanks for my recipe link.. your durga puja e-book is out already and I havn’t see the round-up yet?
[Reply]
I simply love lau chingri, my Ma makes a lau with papad that also is lovely. Kalyan, remmeber that story
LOL:)
And Sudeshna, those nutritional facts are really helpful, thanks for the extra effort
[Reply]
Sudeshna Banerjee Reply:
November 25th, 2009 at 9:06 AM
Thank you so much for your comment here. Lau with papad, sounds interesting, it would be great f you can put up that recipe.
[Reply]
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