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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???? We've served lau chingri with 'Hand-pounded Dudhersar' rice from Amar Khamar ???????? https://go.bongeats.com/amar-khamar
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????লাউ চিংড়ির বাংলা ভিডিও এসে গেছে https://youtu.be/t-h_t6R5eXM
Onek suger tomer rannate
Garam masala and ghee is not needed. The lau doesn't need to be caramelized either. The aroma of coriander, green chillies and prawns are the main essence. Anything extra would spoil that flavour
So much oil and gorom moshla, never seen before.Something new
Amr Ma ranna ta dekhe bollo Chingri mach ta arektu age dile valo hoto, according to her tahole Chingri r flavor ta aro valo vabe mix hoto.
লাউচিংড়ি তে আমরা গোটা গরম মশলা ফোড়ন আর আদাবাটা কোনোদিনই দিই নি। শেষে ঘি-গরমমশলাও দিই না । একদম অপরিচিত রান্না আজকে
Thank you,love your videos…this is very different then what I’m used to being made…the Lau method and adding of the cloves , cardamon ,garam masala is new to me ….but it reminded me of one of my top favourite dishes a Halka Lau Macha my Amma used to cook…..very light fish dish,watery ,sweetish, jahl with chillies and full of fresh coriander ,so delicious cold with cold rice in the summer heat ! It’s hot here in London, I will be making it !
Banal barir lau chingrir style ta akdomi onno rokom.,sekhane chingrir selection theke foron r mosla sobtai alada.even lau tao ro besi jhirijhiri hoi.
Gorom moshla lau chingri te? ???? laau te gorom moshla vabtei kmn lgche..
I want to know one thing. How does your kharai(wok) stay spotless after cooking so much. Who puts the elbow grease? Our kadhai has become spotted after cooking.???? Share your tips if any plz
জয় বাংলার জয় মনে পড়ে গেল হান্ডেট পার্সেন্ট বাঙালিয়ানা আষাঢ়ের প্রথম দুপুরে মন্দনা। দারুন হয়েছে দিদিভাই
Lau chingri te ghee garam masala dewar kono proyojon parena
@Bong Eats কাসুন্দির রেসিপি পাওয়া যাবে? প্লিজ??
I like to make the phoron simpler in this recipe. Only Shukno lonka, Tejpata and Jeere. No Gorom Moshla. No ghee at the end either.
Keeps the smell of Lau & chingri better
Thank you so much for sharing this recipe with us.❤
Where is the Bengali version??
This is quintessentially Bangali cooking!
Just Amazing video presentation ✨✨
Pls do make a classic Bengali style Calcutta style Chicken /Mutton 'Rezala' dish and Chaap .It would be really helpful and lip smacking ofcourse ✨✨
Thank you so much ????
Give information about your stovetop
Awasome recipe ????
This is in my considered opinion one of the simplest dishes to make. Yes you're right lau gives off a lot of water of its own so water can be eschewed while lau is cooking. For me, kalo jeere( kalonji) is a sine qua non for lau chingri besides bay leaves, asto jeere and dry red chillies. We don't add whole garam masala like cardamom, cloves etc. This ' harin' chingri was a new addition to my vocabulary. I only knew of bagda, golda, and chapra.
Darun lagche dekhte❤
never seen such a massive fanta bottle gourd anywhere! is it a different specific species?
Hello there,
I am Subham Ghosh, and I love watching your channel and the way you make food.
I am working in an Engg clg as a faculty in Maharashtra and I am staying in guest house and eating mess food where only electric kettle is allowed.
So it's just a request. Can you make a video on how to make good food using electric kettles and rice cookers?