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Saturday, August 27, 2011



Lau-chingri or shrimp-bottle gourd is a famous bong dish, something that your grandma made for you. This transcends time and generation, our daughter loves it as much as my grandfather did.


  1. Bottle gourd- 1 medium size
  2. Shrimp: 10-12 medium size. (make sure the shrimps should  be  properly deveined)
  3. Green chilies-2
  4. Coriander powder-1tsp
  5. Cumin powder-1/2 tsp
  6. Turmeric powder-1/2 tsp
  7. Coriander leaves- 1/4th cup
  8. Whole cumin seed-1/2 tsp 


  1. Finely chop the bottle gourd and keep aside.
  2. Add salt and a pinch of turmeric to the shrimp and keep it.
  3. Now add oil to the pan and fry the shrimps and keep aside.
  4. Temper the oil with whole cumin seed and green chilies.
  5. When the cumin seeds start sputtering add the chopped bottle gourd.
  6. Gradually add turmeric powder, coriander powder and cumin powder.
  7. Mix it well and add salt and a pinch of sugar to it.
  8. Sauté it for about a minute.
  9. Cover it and cook. You don't have to add any water as the bottle gourd releases it.
  10. You have to stir intermittently till the water released by the bottle gourd gets dried up.
  11. Now add the fried shrimp and cook it for a while,
  12. Garnish with freshly chopped coriander leaves and green chili.

Serve it with hot steamed white rice.

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