Chingudi Besara (Prawns cooked in mustard sauce)




Ingredients :

1/2 kg prawns cleaned , shelved and marianted with 1 tsp ginger garlic paste, 1 lemon squizzes, salt to taste, 1/2 tsp turmeric powder & 1/2 tsp red chili powder for 2 hours in refregerator.

1 onion chopped finely
1 tbsp panch photana (equal amounts of cumin seeds, mustard seeds, aniseeds, carrom seeds and dry red chili)
3-4 small potatoes peeled and cut into 4 pieces
1 big onion chopped
2-3 dry mango pieces(ambula)
2 green chilies
1 whole garlic clove
1 tsp cumin and mustard seeds
2 tbsp mustard oil
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala

Method of preparation:

Grind cumin seeds and mustard seeds in a grinder.
Add garlic cloves, green chillies and water and grind to a fine paste. Keep aside.
Heat oil in a kadai till smoking point on high. Lower the flame and fry the prawns in few batches till prawns turn golden orange.
Take them out and keep aside.
Add panch photana, chopped onions and cook for 3-4 minutes.
Add potato pieces, cover and cook potato is half done.
Add tomato pieces, dry mango pieces, dry powdered spices and mix well.Cook for 2 minutes.
Add 2 cups water, mustard paste and salt. Bring it to boil.
Add prawns and cook for few minutes more.
Prawns in mustard sauce is ready to eat .

2 comments:

  1. Will definitely try it out.. Check out my blog and Follow me at
    http://followfoodie.blogspot.com/

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  2. Prawns are my favourite and I can eat it any form..
    Never tried it this way..

    Thanks for sharing the recipe dear.. Bookmarked..:)

    First time here and glad to follow you..:))
    Reva

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