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Wednesday, June 19, 2013

Sobji diye Chingri-r Jhal (Shrimp and Vegetable Medley)


This is made with prawns and a medley of vegetables. Based on individual choices, many of those vegetables could be replaced with others. For example traditionally, this is made with egg-plant, but since I do not like it so much, I used pumpkin instead.


  • 1 lb. tiger prawns
  • 1 large onion thinly sliced
  • 3-4 green chilies slit lengthwise
  • 1 ridge gourd (Jhinge) cut into medium cubes
  • 6-7 ladies finger (Okra)
  • 4 medium sized potatoes cut into quarters
  • 4-5 big chunks of pumpkin
  • 1 tbsp. kalonji (Nigella seeds)
  • 1 tbsp. Kashmiri chili powder
  • 1 tsp. turmeric powder
  • 1/2tsp. red chili powder
  • 5 tbsp. mustard oil
  • 1 tsp. sugar
  • Salt to taste


In a microwave safe bowl take potatoes and add quarter cup of water to it. Cook it in microwave for 2-3 minutes and remove.

Add a pinch of turmeric powder and salt to the prawns and rub it well.

Heat oil in a pan and fry the prawns till they turn pink. Remove and set aside.

In the same oil fry all other vegetables (Including the steamed potatoes) except ridge gourd. Remove and keep them aside.

Add nigella seeds to the same oil and allow them to sizzle. Add onion slices to it and fry them till they turn golden brown. Add Kashmiri chili powder, red chili powder, and turmeric powder to it. Mix well and pour a cup of water to it. Add fried vegetables other than the okra. Season with salt and sugar. Cook them covered till they are 3/4th done and now this is the time to add fried prawns, ridge gourd and okra followed by some green chilies. Remove the lid and cook it for another 3-4 minutes.

Serve with plain hot rice.

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