Chingri Diye Bhendi
Cooks in
Serves 4
Ingredients
- 1 cup okra, split lenthwise
- 1 cup cued pumpkin
- 1 cup cubed potatoes
- 8-10 medium size shrimps
- 1 teaspoon nigella
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- Salt to taste
- 3 tablespoon mustard oil
Directions
- Heat a tablespoon of oil in a skillet and lightly fry the shrimps tll they turn pinkish in color and starts to curl, take out and place them in a kitchen towel to drain out the excess oil
- Heat the rest of the oil in a wok, mix a pinch of salt and turmeric to the split okra and lightly fry them. Take out and keep aside
- In the same oil add the nigella, and saute till they start sputtering. Add the pumpkin and potatoes and fry for 2-3 minutes.
- Pour about 3 tablespoons of water in a small bowl and mix the turmeric powder, chili powder and salt – mix to make a runny paste. Pour the paste to the wok and mix to coat the vegetables
- Stir till the spices start to dry, make sure it doesn\'t stick to the bottom of the wok. Pour in about 1 ½ cup of water and cook covered till the vegetables are almost cooked
- Add the okra and shrimps, cook for 2-3 minutes more. Serve hot with warm white rice or roti.
