Jhinga Eisha Torcurry

Jhinga Eisha Torcurry

Ingredient : 

1) Ridge Gourds ( torai/Jhinge) - 3 Nos.

2) Poppy Seeds - 5 Tbsp

3) Small Sized Prawns - 250 gm ( headless, shell off , and deveined )

4) Turmeric Powder - 1 Tsp

5) Salt to Taste

6) Mustard oil - 3 Tbsp

7) Onion - 2 (Chopped)

8) Green Chilly - 4 Nos

9)Sugar - 1/4 Tsp

10) Red Chilly Powder - 1 Tsp


Procedure : 

1) Peel skin of  ridge gourds( Jhinge )  and cut in small pieces. Grind the Poppy seeds without adding water.

2) Clean Prawns and apply turmeric and salt. In a pan add oil and shallow fry the marinated prawn.

3 ) Heat Mustard oil in a pan.  When oil is hot add chopped onion and slit green chilly. Add little bit sugar and cook it onion change its color. Now add chopped ridge gourds and turmeric and fry for 2- 3 mins.

4) After that add salt and red chiily powder, mix it and cover it.

5) When the ridge gourds cooked in its own juice add poppy seeds Powder , mix it well if required add little bit water.  Add fried prawns when the vegetable are done.

6) At last add  few drops of mustard oil. Serve hot with plain rice.