Padval Jhinga

Hi All

Today I am going to share a Bengali prawn recipe. There is a myth that Bengali food is all about Kosha Mangsho (mutton in dry gravy) and prawns malai curry (prawn cooked in coconut milk), etc. There are lots of forgotten or lost recipe of Bengal which I am going to share. These recipes are simple and cooked with very less spices but extremely tasty. Since Bengalis eat lots of fish, they do include vegetables in them to make it wholesome.

Today I am sharing a recipe called Parwal Jhinga (Snake gourd with prawns.)

Ingredients

Padval (Snake gourd)                                                    : 500gms

Potato                                                                          : 1 large

Prawns (medium size)                                                   : 300gms

Onions                                                                         : ½ cup sliced

Turmeric                                                                      : ¾ tsp.

Chili powder                                                                 : as per taste

Salt                                                                              : as per taste

Oil                                                                                : 2 tbsp.

Green Chili                                                                    : 3-4 Nos.

Method

Peel and slit the snake gourd lengthwise, remove the seeds and cut into semi circles not very thick. Please refer to the photo.

Peel the potato and slice them as thick as the snake gourd.

Clean the prawns and devein them.

Now take a wok/Kadai and put the oil. Once the oil is hot add the potatoes, once they get slightly wrinkled and edges turn slightly brown add the onions. Put the flame low and fry till the onions become soft. Now add the snake gourd, turmeric, chili powder, salt and green chilies slit length wise. Stir well and keep the heat low and cover the wok/kadai. After 5 minutes you will see that snake gourd, has left water, if not then add few table spoons. Once the potato and snake gourd is almost cooked add the prawns and cover it for another 7-10 minutes. You will see the prawns curling up and turning white. Mix well in the mixture. Put the flame off but keep it covered for 10 minutes as a standing time for the prawns to cook thoroughly in its own heat.

This dish is supposed to be dry but can be enjoyed with steamed rice or chapatti.

Enjoy your meal and see how easy and soothing to eat as the spices are minimal.

Note: 

• You can avoid splitting the green chili, if you do not like it hot. You can add it without slitting and by only removing the stalk. Green chili gives a very fresh flavor.
• I use fresh prawns and they taste better than the frozen ones, but you can use the frozen ones.

Love
Arpita