Ol chingri Bharta

Have some prawns lying in the fridge but the quantity is not adequate to make a curry dish of its own. Fried with masalas and mixed them with some boiled “ol” or elephant foot yum and a fabulous bharta is born. I usually mash the boiled yum with some mustard paste and mustard oil, ( which is equally delicious, by the way) but this time it is with some fried onions and other masalas. My prawns were a bit big so I chopped them roughly, you may use some shrimps as well.

Ol chingri Bharta


  • Prawns – 6-8
  • Ol or elephant foot yam – a bowl, peeled and cubed
  • Onion  – 1, chopped 
  • Garlic paste – 1/2 tsp
  • Tomato – 1, chopped 
  • Kalo jire/ nigella seeds – – pinch
  • Salt, turmeric 
  • Red chilli – 1
  • Green chilli – 2, sliced
  • White oil – 1 tbsp
  • Sugar – a pinch


Lightly Fry the prawns with a pinch of salt and turmeric and keep aside.

Boil the cubed yum with a pinch of salt in a pressure cooker for 2 whistle.

Once it cools a bit, mash them with the back of a big spoon. Keep aside.

Add oil to a pan. When it is hot, add the dry red chilli and kalo jire and after some time, add the garlic paste. Fry well.

Next add the chopped onion. Fry till golden brown.

Add the tomato with sliced green chilli and fry till the tomaro is mashed.

Add the mashed yum or ol with a pinch of salt and stir till it starts getting the brown tinge.

Add fried prawns after chopping them roughly. Mix well and fry over low heat for 3 more minutes.

Check the salt and adjust. Sprinkle a pinch of sugar at the end and you are done.

Serve the bharta with some plain rice and daal.

Ol chingri Bharta

Ol chingri BhartaOl chingri Bharta