Bhendi Aloo Chingudi Besara




Prawns cooked in okra and potatoes in Mustard Gravy, a typical Oriya Dish with authentic Oriya flavours. They melt in mouth, very light to stomach and still divine to your palates.


I will recommend this dish to all sea food lovers to try at home.

What You Need:

1 Medium Size Prawns 100 grams
2 Okra 250 grams
3 Potato 2 big
4 Onion finely chopped 2 big
5 Tomato finely chopped 3 big
6 Cumin Seeds 1 tsp
7 Dry Red Chili 1 broken into two
8 cinamon stick 1
9 Bay leaf 1
10 green cardamom 2
11 cloves 2
12 Garlic pods 5
13 mustard seeds 1 tbsp
14 green chili 2
15 turmeric powder 1 tsp
16 Mustard oil 3 tbsp
17 red chili powder 1 tsp
18 curry powder 1 tsp
19 Salt To taste
20 Sugar To taste


Steps To Make:

Cut the head and tail of okra and cut into 1 inch long pieces.
Wash and allow it to dry.
Peel potatoes and cut into medium size pieces.
Wash prawns properly and marinate with little salt and turmeric powder
Heat 1/2 tsp oil in a pan.
Add okra pieces and cook till the sliminess in gone.
Remove from pan and keep aside.
Heat another 1/2 tsp oil and add the potato pieces.
Cover and cook till half cooked.
Remove from pan and keep aside.
Heat 1 tbsp oil.
Add marinated prawns and cook till it turns orange.
Remove and put aside.
Make a paste of garlic pods, green chili, mustard seeds and 2 tbsp water to a smooth fine paste.
Heat remaining oil in a pan.
Add cumin seeds and allow it to splutter.
Add dry red chili.
Add dry whole spices.
Add chopped onions and cook till it turns brown.
Add chopped tomatoes and cook on high.
Add turmeric powder, red chili powder and curry powder.
Cover and cook till tomato is well cooked and raw smell is gone.
Add the mustard paste and 1 glass of water.
Add potato pieces.
Simmer and cook for 6-7 minutes till the gravy starts boiling.
Add Prawn pieces, Okra pieces, salt and sugar to taste.
Cover and cook on low flame for 3-4 minutes more.
Serve hot with Rice.


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