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Hopefully the object concerning the recommendations for healthy dwelling above adds and opens insight for moms about the importance of natural living. Now is the time to return to the prawns & bitter gourds curry in the mustard sauce gravy recipe that you've been waiting for. You can cook prawns & bitter gourds curry in the mustard sauce gravy using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:
- Prepare 100 gms of Bitter Gourd (Karela)- a bit sautéed already before the actual cooking.
- Provide 300 gms of Prawns.
- Use To Taste of Salt.
- Use 1 tsp of Turmeric Powder.
- You need 1 tsp of Red Chilli Powder.
- You need 100 gms of Potatoes (cur into medium-small chunks)- slightly sautéed until light brown, prior to the actual cooking).
- Get 1 tsp of Sugar.
- Provide 4 tbsps of Cooking Oil (Mustard Oil).
- Use 1/3 Cup of Mustard Paste (Shorshe Baata), mixed with curd slightly & made to a bit slurry paste.
- Provide 1 tsp of panchphoran.
- Use 4-5 of Green Chillies (slit).
- Take 1 Cup of Onion Slices.
- Use 1 tsp of Desi Ghee.
- Get 1/2 cup of plain curd/yoghurt (well beaten/whisked with a tsp of sugar).
- Take 1-2 of Dry Red Chillies.
Instructions to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:
- Take a kadhai/wok- put in it the measured amount of oil & heat it up well enough & then reduce the flame to medium & put in the panch phoron & Dry Red Chilli.
- Once it releases it's aroma- add in the onion slices and sauté until a bit translucent and then, add into it the prawns/shrimps & keep sautéing for about 2 mins time.
- Now, add in the Karelas & Potatoes keep sautéing for about another 2 mins time & then add to it- Salt, Turmeric Powder, Red Chilli Powder, Sugar, Mustard Paste etc. until all well incorporated (except the ghee).
- We need to cover the pan with a lid post adding a slash of hot-warm water to it and allow it to be well cooked now.
- Once it’s all well cooked, give a stir & lastly, pour in the ghee & again, give it a really nice mix to the entire thing- (Please maintain the very consistency shown in the pics), switch off the flame & cover it for about 10 mins time in it's standing position.
- We’re now, all set for the dish to be served on the platters.
These crustaceans have claws on three of their legs, which you can spot if you purchase your seafood unpeeled. Prawns' shell segments overlap down their abdomen (first overlaps second, second overlaps third), meaning there's less of a distinct bend in their body. SIGN UP for a Back-In-Stock Alert!. Some "prawns"—such as spot prawns—are biological shrimp, and some "shrimp"—notably ridgeback shrimp—are technically prawns. And sometimes chefs and restaurant menus will label dishes slightly erroneously to make them sound more appealing, and shrimp and prawns are no exception, particularly if the recipe is of global origin.
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