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What We Do

Appayan Rice Recipes

    KUCHO CHINGRI DIYE BANDHAKOPIR GHONTO


    In our series of classical bangali recipes that go well with our various types of husking rice (that retains most nutrients naturally found in rice) we had started with bitter and went on to daal and had to accompany it, a bhaja. Next in a typical bangali menu comes a torkari or a recipe of vegetables (individual or a mixture of few or many) made by itself or with an addition of a non-vegetarian element (fish head or shrimps). Today we will go for a simple yet delicious recipe ‘Kucho Chingri diye Bandhakopir Ghonto’ to add to our menu.

    INGREDIENTS
  • • 12-15 small sized prawns de shelled and deveined
  • • 1 medium sized cabbage finely shredded
  • • 1 large potato diced in medium size cubes
  • • 1/2 cup green peas (optional)
  • • 1 medium onion finely chopped
  • • 2tbsp. grated ginger and garlic
  • • 1 medium tomato cut into quarters
  • • 2 slit green chilies
  • • 1tsp. turmeric powder
  • • 1 tbsp. chili powder (adjust according to taste)
  • • 1 tsp. cumin powder
  • • 1 tbsp. coriander powder
  • • 1 tsp. garam masala powder
  • • 1 tsp. ghee (clarified butter)
  • • 1 tsp. sugar
  • • Salt to taste
  • • 2-3 tbsp. of cooking oil
    METHOD
  • •Marinate the cleaned prawns with salt and turmeric for 15 minutes.
  • • Heat oil in a pan and fry the prawns on high heat till they turn golden yellow. Remove and reserve them.
  • • In the same oil add cubed potatoes and fry till golden brown. Remove and reserve.
  • • Add chopped onion and green chilies in the same oil (add some if needed) and sauté on medium heat till onions turn light brown.
  • • Add grated ginger garlic and sauté till fragrant.
  • • Add the along with the dry spice powder. Fry them altogether.
  • • Add tomato pieces to it along with salt and sugar. Cook for a while till the tomatoes become tender.
  • • Add shredded cabbage (Bandhakopi) and mix well with all the spices. Keep it covered on low heat. Add green peas (optional).
  • • After 5 minutes you will see water releasing from the cabbage. Mix it once more scraping the sides and the bottom of the pan.
  • • Cook it covered till the cabbage and potatoes are done.
  • • Now remove the lid and add the fried prawns.
  • • Increase the heat to reduce excess moisture. Taste and adjust salt and sugar if needed. Cook uncovered for further 2-3minutes until excess moisture evaporates.
  • • Sprinkle garam masala powder and add a spoonful of ghee to finish.Serve with Appayan rice.