Lau chingri is a popular dish in west bengal and bangladesh. In bengali 'lau' means bottlegourd(in english) or lauki (in hindi). 'chingri ' means shrimp or prawns. Here tender bottlegourd is cooked with small prawns or shrimp. This dish is very tasty and served with hot steamed rice. Here 'pachphoron' was used as tadka or tempering. Pachphoron is a very important spice in every bengali kitchen. It is a mix of five whole spices in equal quantities-mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and nigella or onion seeds.
