Lau Chingri

About Lau Chingri

Ingredients

• Large prawns 6
• Medium bottle gourd (lau / lauki) 1
• Turmeric powder ½ tsp
• Salt to taste
• Oil 3 tbsps
• Bay leaves 2
• Cumin seeds 1 tsp
• Ginger paste 2 tbsps
• Green chillies, chopped 3
• Medium tomato 1
• Coriander powder 1 tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Lau Chingri (Stepwise Photos)

Method

1. Cut the bottle gourd into small pieces and put them in a bowl. Clean the prawns thoroughly and put them in another bowl. Add ¼ tsp turmeric powder and salt, mix well and set aside to marinate for 15 minutes.
2. Heat oil in a non-stick kadai or frying pan. Fry the prawns till they turn pink. Drain on absorbent paper.
3. Add bay leaves and cumin seeds to the oil remaining in the kadai and saute till they change colour. Add remaining turmeric powder, ginger paste, green chillies and salt, and saute for 1-2 minutes.
4. Add tomato and saute till tomato turns pulpy. Add bottle gourd pieces and mix well. Cover and cook 5-6 minutes. Remove the lid, stir well, add coriander powder and mix well. Cover again and cook for 4-5 minutes more.
5. Remove the cover, add the prawns and mix well. Cook till the excess water evaporates. Adjust salt and mix well.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps