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Prawn Cabbage (Bandhakopi Chingrir ghonto)


By Recipes from Sunanda's Kitchen (Visit website)



Hello friends!! I have re-entered in my blogging world again. First of all I want to apologize for absconding so suddenly. I was really missing all my reader friends. Actually I went for a long pending and much needed vacation and spent some memorable time in my native. Now Iam back with lots of memories and most importantly loads of various new recipes from my super cook mother and mother in law which I would definitely like to share with all of you in due course of time. Here you go with the first one....




'Lau chingri' means Prawn and bottle gourd is considered to be one great combination among bengalis but this time I came to know from my mother that prawn and Cabbage is an excellent combination. The dish was so delicious that I immediately thought of putting it as my 'come back' post. This dish again is very healthy as it doesn't require any spice.

Ingredients:

250 gms Prawn (Each peeled and cut in two halves)
500 gms Cabbage (Finely chopped)
1 potato (Diced into small cubes)
1 Onion (Chopped)
1 tsp ginger paste
2 Bay leaves
1 tsp Black Cumin (Kala jeera or Kalaunji)
2 tsp. turmeric powder
3 to 4 slitted green chillis
Salt
Sugar
Coriander (finely chopped)


Method:

1. Pressure cook chopped Cabbage with little salt until it becomes tender.
2. Mix turmeric powder and salt with the prawn pieces.
3. Heat oil in a pan and fry the potatoes till golden brown , keep aside. Now fry the prawn pieces and keep aside.
4. Heat the remaining oil and fry Bay leaves and Kalaunji. Now add Chopped onion and grated ginger and fry for 4 to 5 minutes.
5. Add Cabbage, Green chillies turmeric powder and Salt. Stir continuously for 4 to 5 minutes so that it gets mixed throughly.
6. Add fried prawn pieces and potato pieces and mix throughly. Cover the pan and let it cook for 5 to 6 minutes. Stir occasionally.Now add half tsp.of sugar and stir.
7. Add Chopped Coriander leaves and remove from fire.

Garnish with coriander leaves and Serve Hot with steamed rice.




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