Patal chingri rosha

Some jugaad recipe, where whatever was available in the fridge was combined after a massive fridge cleaning episode. The outcome is not bad, I must say !!!

Ingredients:

  • Patol or parwal – 8-10
  • Prawns – 10-12
  • Mustard powder – 1 tbsp
  • Coconut milk powder – 1 tsp
  • Onion – 1, big
  • Cumin seeds – 1/2 tsp
  • Bayleaf – 1
  • Green chilli – 2
  • Salt, turmeric , red chilli powder 

Method:

Peel the parwals neatly. Chop the onion.

Soak mustard powder in 1/2 cup water with a pinch of salt. Soak the coconut powder in 1/2 cup of hot water. 

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

Fry the peeled parwal lightly with a pinch of salt and turmeric and keep aside.

In the pan, add some oil. When it is hot, add bayleaf, cumin seeds and sliced green chilli.

Then add the chopped onion and dry with a pinch of salt.

Add turmeric and chilli powder and give it a good stir.

Add the soaked mustard paste and mix well with onions.

Next add the coconut milk and stir well. Add a cup of hot water and when it starts boiling, add the fried parwals. Let it cook till almost done.

Add the fried prawns and mix well. Cook for 4-5 minutes till parwals are cooked through and gravy reaches the desired consistency. It is a ‘rosha’ dish, that means it will have a medium gravy consistency.

Adjust salt and sprinkle a pinch of sugar.

Add 2-3 green chillis for the flavour and remove from heat.

Serve with plain rice.

 

 

 

Posting this recipe as part of my durgapuja 2019 series. Today is ‘prathama’ that is 1st day. Planning to post for till Dashami.

 

 

 

 

 

 

 

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