Lau Chingri-Lau Ghonto with Chingri-Bengali bottle gourd recipe with shrimp
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- เผยแพร่เมื่อ 10 ธ.ค. 2024
- 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 👉🏾 go.bongeats.co..., or enter code BONGEATS at checkout to get a small discount.
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Bengali version pls
It's up already :)
@@BongEats Thank you❤❤❤
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.
This is true..the garam masala,cardamom ,cloves is something I’ve not experienced in these types of dish
Phool chingri o ache
Yes Bong Eats tend to use too many masala in every recipe. Fresh vegetables like lau dont need them
@bongeats I respect you guys for years now! Not DHONEYPATA! WHYYYYYYYAAAAAA,😢😢😢😢😢
Wow. Love Lau chingri. My mom used to make it and my wife does too. Your recipes and videos are so nostalgic. And for us, probashi bangalis staying in UP, Kanpur ( our forefathers settled here three generations back) you are a thread of connection. Great going
Hello,I'm a novice and tried making the recipe ,it turned out delicious,the instructions are perfect and the dish was yummy,I never knew lau could taste so yummy.Thank you once again❤❤
Notun rokomer Lau chingri.....darun
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
Be open to changes
@@dylanforu It not being Close (Shut) to changes .. its matter of her experience and her Taste.
Ei recipe ti pochhondo kore emon manush paowa khubi muskil❤❤❤❤
Darun hoyechhe😊😊
'অপছন্দ' করে হবে বোধ করি
Pretty exciting .. havent cooked lau chingdi with garam masla .. will cook this fast
Thank you for the recipe. I've enjoyed making a different take on the lau chingri that I've grown up eating as an "edeshiyo" for years. Goes really well with dal, begun bhaja and basmati rice.
Tried it . Lip smacking .Thank you
Darun lagche dekhte❤
Best presentation, best coloring, best cooking style ❤
Bangal barite generally niramish lau ghonto te ghee and gorom masala is very common. Lau chingri is pure❤ thanks a lot for the recipe😊
This is quintessentially Bangali cooking!
Darun 👌👌👌👌👌
জয় বাংলার জয় মনে পড়ে গেল হান্ডেট পার্সেন্ট বাঙালিয়ানা আষাঢ়ের প্রথম দুপুরে মন্দনা। দারুন হয়েছে দিদিভাই
Darun hoyeche tasty healthy
Well done Didi. ❤️
Osadharon 👌👌👌👌
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 !
Very different! But will try.
Delicious lau recipe 👌👍
Nun,holud,kachalonka, kalojire chara knodin amader bari lau chingri hoy na.
R simple jinis simple e best didivai.
Awasome recipe 😋
Thank you so much for sharing this recipe with us.❤
Amra ghee goro. Masala di
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?
Amar ma o ai vabeikorto ,,, amio avaeikori.❤❤❤
Requesting for VAAPA CHICKEN recipe as authentic recipe is rare in youtube
Very delicious 😋 love from Taste of life ❤
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 😊
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.
Darun
লাউচিংড়ি তে আমরা গোটা গরম মশলা ফোড়ন আর আদাবাটা কোনোদিনই দিই নি। শেষে ঘি-গরমমশলাও দিই না । একদম অপরিচিত রান্না আজকে
একদম
Same here
একদম ই তাই
Apotichitor shonge porichoy korun, tobei na jibon akorshonio hoe uthbe...!!! Wink, wink. On a serious note, BONG EATS, ANOTHER SUPERHIT!!!! JUST FINISHED DOING THIS, TASTED IT, NOW CANT WAIT TO EAT IT, GOING FOR A QUICK SHOWER AND SATURDAY AFTERNOON DRINK AND THEN LAU CHINGRI...!!! OOHHH, SUCH A PERFECT DAY, I'M SO GLAD I'M HAVING LAU CHINGRI...!!! EKTU BESHI HOE GALO, COHEN JETHU MARBE...!!! ❤
Same here
Kochu pata chingri recipe ta dekhale vlo hy❤
@Bong Eats কাসুন্দির রেসিপি পাওয়া যাবে? প্লিজ??
I am an ardent follower of this channel, and I've often noticed you add tumeric powder directly to oil, but my mother and grandmother has always refused me to do so because they say the oil burns off the tumeric and turns the colour from yellow to brown/black(mosla puriye daye), yet I've seen you guys keeping your curries and other dishes perfect yellow (no spice burned). I would like to know how you guys do it.
Low temperature of the oil prevents the spices from getting burned. The oil should be hot of course, but not sizzling hot. My two cents.
Awesome❤
Where do I get the chinese cooking wine from your chilli chicken video?
Ei rokom lau chingri baap er jonme dekhi nai 2019 e Dacca teh geyechilam oder dawat er lau chingri is totally prepared in a much simpler fashion. Amra teth bangal plus I am a cooking fanatic and hospitality professional from Sanjeev Kapoor's batch both my parental homes had much simpler deliberations. Please review your recipe is my request. Dudh lau has ada bata and gorom masala gota with kalo jeera phoron ba sombora. But not lau chingri. There are two types also lau chingri where spices are same but cutting and chingri is different. You guys are my favourite but I will request you to review your recipe. Thank you.
Nice
Please upload chichinga chingri recipe.
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
Exactly my question 🙋
We use garam masala, it depends how and what type lau you are making.
Nice looking
মাছের কচুরীর রেসিপি চাই প্লিজ ❤
Lau chingri te ghee garam masala dewar kono proyojon parena
Chilli ta pore dea holo kno?
Can you share the details of gas stove which u r using
Why didn’t you remove the shell from the shrimp before cooking it? The shells make it hard to eat.
Never seen such a divided house for gorom moshla 😂
So much oil and gorom moshla, never seen before.Something new
Give information about your stovetop
Onek suger tomer rannate
Ami ghoti and amar shosur bari bangal. Shoshur barir lau chingri alada r aloo chara
Assalamulaikum apu ai vdo kivabe edit koren er upor akta tutorial den plz
Is mustard oil healthier I am thinking of switching to mustard oil.
It is best to use a variety of oil in your cooking. Use the oil whose flavour is appropriate for a particular dish. There are no healthy or unhealthy oils.
Where is the Bengali version??
Dada kucho chingri onk choto hoi er theke.... Presentation valo tomader....
never seen such a massive fanta bottle gourd anywhere! is it a different specific species?
These are organically grown not natural
This is a local variety. Isn’t it gorgeous? The light green one is more common.
@@BongEats Your keen eye for selecting such a remarkable vegetable demonstrates the ability to discover hidden treasures within the local agriculture and also celebrating the unique characteristics of local produce!
I am not satisfied with the receipt , because my mom makes it so simple yet so rich and tasty, she uses only green chilli ,turmeric jeera, salt and I like it with fresh water crab the small one and yours is not mushy inough
Prawn ta aro ektu age dile bhalo sedhho hoto
Koto din holo chingrir mukh ta dekhlam na☹️
Gorom moshla lau chingri te? 😂 laau te gorom moshla vabtei kmn lgche..
Keno mam,lau chingri te ki gorom moshla dite nei?amrao di eta holo jar jar khabar Ruchi bodh
Amra di na. Lau chingri halka khabar.
Ami di na
Ekdom e... Kichu bangali ranna je gulo khub e arombor hin masala ba ayojon lage... Sudhu nun halud faron r hater Jadu e kafi❤❤
Mustard paste would taste better I think.
have you removed the poo?
Promo>SM 😃
Bhai sahab i like Bengali food, but i am vegetarian, i don't eat even onion and garlic, can we have a veg biryani recipe without onion and garlic in Bengali style?
if you want to call it biryani, the flavours do require onions, fried onions in layers. Garlic can be skipped but for the biryani tasta & feel, fried onions are a must. You can make amazing 'Veg Polao' using biryani masala mixes and skip onion-garlic altogether... Use whole garam masala and ginger for flavouring the polao and Ghee!
Disagree on a few things - it’s not cooked in ghee or coriander leaves are not added - the whole idea is prawn and lau flavour and smell has to be retained - that’s why anything that has its own smell or essence is not added - ghee , coriander or even haldi
Lau chingri te gota gorom masala dite nei.
Foron diye je dom komiye ditey hoy etao jantam na, kotto chotto trick sthocho kotto kajer
Lau chingri te gorom masala chole na.....
Chicken rezala banabo bole khuje khuje ektau recipe pelam na..... please recipe ekta add korun.... chicken er common recipe gulor modhhe etai baki
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.
Bhothi dao deye kete nite. Koto nah taal korle chaku diye katte😂
লাউয়ে কখনো গরম মশলা বা ঘি দিতে দেখিনি মা বা দিদা কে।
বিশেষ কোন মশলাই লাগে না।
আমিও দিই না।
অতিরিক্ত মশলা বেশি।
Ekta kotha apnara only sei comment gulo like koren ba pin koren jgulo apnader cooking style er prosongsa kore... Otherwise ignore.... Amio ekjn chef ... But gorom Masla sotty use hoina... But apnara jehetu use korechen tai onno der comment ignore korchen... Wow
Nice