Lau Chingri(লাউ চিংড়ি)

 **Lau Chingri (Bottle Gourd with Prawns) Recipe**

**Ingredients:**

- 1 medium bottle gourd (lau), peeled and cubed

- 200g prawns, cleaned and deveined

- 1 medium onion, finely chopped

- 2 green chilies, slit

- 1 teaspoon ginger paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon red chili powder (optional, for heat)

- 2 tablespoons mustard oil (or vegetable oil)

- Salt to taste

- A pinch of sugar (optional)

- Fresh coriander leaves for garnish (optional)

**Instructions:**

1. **Prepare the prawns**: Marinate the cleaned prawns with a pinch of turmeric and salt. Set aside for 10-15 minutes.

2. **Fry the prawns**: Heat mustard oil in a pan until it smokes. Lower the heat and fry the marinated prawns for about 2-3 minutes until they turn pink and are lightly cooked. Remove and set them aside.

3. **Sauté the spices**: In the same pan, add cumin seeds and let them splutter. Add chopped onions and green chilies. Fry until the onions turn golden.

4. **Add ginger and spices**: Add the ginger paste, turmeric powder, cumin powder, red chili powder, and a pinch of sugar (if using). Fry the spices for 1-2 minutes until the raw smell of the ginger is gone.

5. **Cook the bottle gourd**: Add the cubed bottle gourd (lau) to the pan. Stir to coat the pieces with the spices. Cover and cook on medium heat for about 10-15 minutes until the bottle gourd becomes soft and releases water. Stir occasionally to prevent burning.

6. **Add prawns**: Once the bottle gourd is soft and cooked through, add the fried prawns back to the pan. Mix well and simmer for another 5-7 minutes, allowing the flavors to combine.

7. **Adjust seasoning**: Add salt to taste and cook until the dish has a semi-dry consistency. You can leave a little bit of gravy if you prefer.

8. **Garnish**: If desired, garnish with fresh coriander leaves.

**Serve**: Lau Chingri is best enjoyed with steamed rice.