Mudhi Ghanta with Dried Shrimps

Cooking Time Required : 25-30 mins
Cost of preparation: 40-45 rupees

Ingredients: Channa dal ( 1 cup ), tomato ( 2 nos, medium ), potato ( 1 no, medium ), brinjal ( cut into small pieces, 1 cup ), pumpkin ( cut into small pieces, 1 cup ), grated ginger ( 1 tsp ), ginger garlic paste ( 1 tbs ), onion ( 1 medium ), cinnamon stick ( 1 inch long ), cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), red chilli ( 5 nos), turmeric (1/4 tsp), sukhua/dried shrimps ( 1 cup ), mustard oil ( 6-7 tsp ), cumin seeds for tempering ( 1/3 tsp ), mustard seeds for tempering ( 1/4 tsp), salt.

Preparation: Wash and soak the channa dal for 2-3 hours.

Dry roast the cinnamon, cardamon, cumin seeds, coriander seeds, 1 bay leaf and red
chilli ( 2 nos ).

Grind the onion along with the roasted spices into a thick & smooth paste.

Chop the tomato & potato into small pieces.

Soak the shrimp for 10 mins. Wash throughly and drain all water.

Cooking: Heat 2 tsp oil in a pan. Add the washed shrimp and fry till it turns reddish.

Add the pumpkin and brinjal pieces and fry till they turn soft. Remove from pan and
keep aside.
















Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1 whistle. Keep aside.

Heat 5 tsp oil in a wok. Add the potato pieces, fry for 3-4 mins and remove from wok.

Add the red chillis, bay leaf, mustard and cumin seeds. Allow to splutter and then add a little turmeric ( for color ).

Add grated ginger and follow with the masala paste after 30 secs. Add ginger garlic
paste along with a little salt after 3 mins. Cook the masala for 5 mins.

Add the chopped tomato and cook for 5 mins for it to soften. Add the crushed fish,
fried potatoes and boiled channa dal. Mix well and cook for 3 mins.

Add 1 1/2 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins.

Serve hot with rice/rotis.

Note: This recipe is usually prepared with Rohu/Mirkali/Bhakura head and tail. Tried
out a variation with dried shrimps and loved it.

Chinguri Sukhua Tarkari ( Dried Shrimp Curry )

Cooking Time Required: 15-20 mins
Cost of preparation: 25-30 Rupees

Ingredients: Chingudi sukhua/dried shrimps ( one can use any other fish as well, 100-150 gm ), potato ( 1 large ), onion ( 1 large ), green chillis ( 2-3 nos )besara ( mustard-garlic paste , 1-2 tsp ), pancha-phutana ( 1/3 tsp ), salt, turmeric, mustard oil .

Preparation: Wash and drain the sukhua.

Cut the onions into thin strips. The potato should be diced into small cubes.

Cooking: Heat 1 tsp of oil in a wok. Add the washed sukhua and stir fry for 4-5 mins. Do not fry it till crispy.

Heat the oil in a wok. Add the green chilli and pancha-phutana.

Once the seeds start crackling, add the onions. Fry the onions till they turn translucent.

Add the potatoes and fry for 4-5 mins.

Add the sukhua, besara and turmeric along with 1 cup water. Cook for 7-8 mins till the potato is well cooked and most of the water disappears. Add the salt and cook for another minute ot two.

Serve with rice and yellow dal/ pakhala bhata.


Note: While preparing any sukhua/dried fish/shrimp one needs to be careful with the salt. Most of the sukhua/dried fish is steeped in salt. One should add the salt towards the end to avoid making the curry very salty.