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Tuesday, July 8, 2014

Chingudi Mahura/Chingudi Ghanta ( Prawns and mixed vegetables curry )

Found some tiny shrimps last weekend and after making a chechha,a jholo and a fried rice with those, there were still a few remaining. As I had posted the recipe for Maccha Mahura few days back, it was still on my mind and I could not think of doing anything better with the last of those tiny juicy prawns. Used the same recipe/method to prepare 'Chingudi Mahura' with. Did not have all the veggies that I would have liked to put into the curry so made the best use of whatever was there in the fridge. Cut down the amount of spices a bit and the curry turned out to be good.

Read on for the recipe -






Preparation Time - 30 mins

Ingredients -


  • 1 cup tiny shrimps/prawns ( actually I had less than 1/2 cup remaining )
  • 1/2 cup chopped eggplant
  • 1 cup chopped pumpkin
  • 1/2 cup pointed gourd/parwal/potolo
  • 1 big potato
  • 1/2 of a small ridge gourd
  • 8 Malabar spinach stems ( about 2" each, use only the thin ones )
  • 1 medium sized tomato
  • 1/3 cup shelled green peas
  • 1 small onion
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1/3 tsp coriander seeds
  • 1/3 tsp cumin seeds
  • 1 dry red chilli
  • 1 large bay leaf
  • 2 cloves
  • 4-5 peppercorns
  • 1 inch cinnamon stick
  • 1 green cardamom
  • 1/4 tsp turmeric
  • oil (as per requirement)
  • salt to taste




Preparation - Marinate the shrimps with salt and a pinch of turmeric.

Grind the onion, garlic and ginger into a coarse paste.

Chop the tomato into small pieces.

Cooking - Heat 1 tsp oil in a wok. Add the malabar spinach stems and fry on high for 3-4 mins. Remove and keep aside.

All the vegetables (except tomato and green peas) should be chopped into similar sized cubes. Clean and transfer them to a cooker with 1/4 cup water. Add a pinch of turmeric and salt. Cook on high flame for 2 whistles.

Set aside for allowing steam to escape. Drain excess water and keep aside.

Dry roast the coriander, cumin, chili, bay leaf, peppercorn, cinnamon, cloves and cardamom till fragrant. Remove and allow to cool down. Grind into a fine powder.

Heat 2-3 tsp oil in wok. Add the shrimp and fry for 4-5 minutes. Remove and keep aside.

In the same wok, add some more oil. Add the onion-garlic-ginger paste and fry till raw smell goes away.

Add the chopped tomatoes and sprinkle a little salt. Allow to soften a bit. Add the boiled vegetables along with the green peas and fried malabar spinach at this stage. Turn up the flame and fry for 3 minutes.

Finally add the powdered masala along with some of the water used for boiling the vegetables. Cover with a lid and simmer on low flame for 3-4 mins.

Add the shrimps and simmer for another 4-5 mins.

















Serve hot with white rice or rotis.

1 comment:

  1. Never added eggplant with prawns as am not a fan of begun but this side dish looks apt for prawn lovers...Thanks for visiting HamareeRasoi.

    ReplyDelete

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