Chingudi Chudchudi by Adyasha Padhi
Ingredients
To marinate prawns
- 300 grm- Prawns / shrimp, cleaned 1 - Lemon
- Salt to taste
For gravy
- 2 medium - Onion, chopped
- 1 tbsp - Fresh Garlic paste
- 2 tsp - Fresh ginger paste
- 1 tsp - Red chili powder
- 2 tsp - Coriander powder
- 4 medium - Tomato, pureed
- Brinjal/Capsicum/Potatoe/Pot Gourd(louki)/ any 1 of these chopped 1 cup
- 2 tsp - Tamarind pulp
- 4 to 5 tbsp - Mustard oil
- Salt to taste
Garnish
- 2 - Green chilies, split in center
- 1 tbsp - Coriander leaves
Method
1 ) Drain prawns well off any water, then marinate prawns in lime juice and salt to taste for 30 minutes.
2 ) Heat a kadai / wok, add mustard oil and heat the oil till it turns smoking hot. Take off from the fire and cool the oil slightly. Place the kadai back on stove add prawns and vegetables fry until half cooked. Remove from kadai and transfer to another utensil.
3 ) In the same remaining oil ( if you have run out of oil, then again add mustard oil and bring to a smoking hot, then cool a bit and proceed with next step ) add onion and fry till the onion turns golden brown. Add ginger- garlic paste, chili powder, coriander powder and salt to taste. Stir and fry well for 5 minutes on medium heat.
4 ) Then add tomato puree and cook till oil rises to the surface on medium heat. Add little water if the mixture is sticking to the pan . Now add the fried prawns and vegetables back to the kadai, and cook for 3 to 4 minutes. Sharpen the tangy taste with tamarind pulp and stir in well. Garnish with green chili and coriander leaves.
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