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Traditional Bengali Lau Chingri Bhaja recipe with bottle gourd and shrimp, lightly spiced and pan-fried.
Sonia Khan

Lau Chingri Bhaja Recipe - Authentic Bengali Bottle Gourd

Lau Chingri Bhaja Recipe is a simple and comforting dish made with tender bottle gourd and shrimp cooked with light spices. It is soft, flavorful, and perfect for a homestyle meal when you want something easy, traditional, and satisfying with rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: Bangladeshi, Bengali, Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium bottle gourd peeled and thinly sliced or cut into small matchsticks
  • 250 grams shrimp cleaned and deveined
  • 2 tablespoons mustard oil or regular oil
  • 1 medium onion thinly sliced
  • 2 green chilies slit
  • 1 teaspoon ginger paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder optional
  • 1 teaspoon salt or to taste
  • ½ teaspoon sugar optional
  • Fresh cilantro optional for garnish

Equipment

  • Skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Wash and clean the shrimp well, then toss them with a pinch of salt and a little turmeric.
  2. Heat 1 tablespoon oil in a kadai or skillet over medium heat.
  3. Lightly fry the shrimp for about 1 minute per side, then remove and set aside. Do not overcook.
  4. Add the remaining oil to the same pan.
  5. Add the sliced onion and cook until soft and lightly golden.
  6. Stir in the ginger paste and green chilies, then cook for about 30 seconds.
  7. Add the sliced bottle gourd along with the turmeric powder, red chili powder if using, salt, and sugar.
  8. Cook on medium heat, stirring occasionally, until the bottle gourd softens and releases water.
  9. Cover and cook for 10 to 12 minutes until the lau becomes tender and most of the moisture cooks off.
  10. Add the fried shrimp back to the pan and mix gently.
  11. Cook for another 3 to 4 minutes so the flavors blend together.
  12. Garnish with fresh cilantro if desired and serve warm with rice.

Notes

  • Do not overfry the shrimp or they can turn rubbery.
  • Bottle gourd releases a lot of water, so cook uncovered near the end if needed to dry out extra moisture.
  • Mustard oil gives the most traditional flavor.
  • Adjust green chilies based on your preferred spice level.
  • This dish tastes best fresh with hot steamed rice.