Prawns with Ridge Gourd


Jhinge Alu Chingri 29 Aug 2019


  • 500 grams ridge gourd
  • 2 medium sized potatoes
  • 250 grams medium sized fresh prawns
  • 2 tablespoons white sesame seeds
  • 2 tablespoons poppy seeds
  • 1″ ginger
  • 2 green chillies
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 4 tablespoons mustard oil
  • Salt to Taste

Skin and cut ridge gourd in chunky pieces.
Parboil, remove skin and dice potatoes
Soak poppy and sesame seeds for about an hour and then grind into a smooth paste a fresh green chilli ginger
Wash and pat dry prawns, add turmeric powder and salt. Mix well and keep aside.

Heat 3 tablespoons mustard oil in a wok till it starts smoking, then fry the prawns in batches for 2 minutes on high heat and transfer onto a plate. In the wok splutter panch phoron then add a slit green chilli, followed by ridge gourd and potato. Stir fry for 3-5 minutes, add salt and a pinch of turmeric powder, mix and reduce flame.Cook covered with a lid. When half done add sesame-poppy seeds paste. Stir well and again cover.When vegetables are almost cooked, add fried prawns, a bit of sugar, stir, mix and cook under lid just for a couple of minutes. Take off heat. Remove in a serving bowl and pour 1 tbsp raw mustard oil on top. Done!


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