Lau Chingri is a quintessential Bengali side dish, enjoyed quite often during summer days. “Lau” is bottle gourd and “Chingri” is shrimp and the combination works beautifully with very minimal spices. It’s a delicacy in West Bengal, a comfort food when paired with steamed white rice.
Creamy and rich this Badami Lauki Kofta is bottle gourd dumplings that are friend and then simmered in a tomato based curry that is then enhanced with almond flour.
Lau Er Khosha Bhaja literary translates to Bottle Gourd Peel Stir Fry. It is a humble side dish, typically paired with steamed white rice and lentil stew. It might sound interesting for some, probably even bizarre for others, but for most Bengali’s, this is an everyday comfort food.