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We hope you got benefit from reading it, now let’s go back to prawns & bitter gourds curry in the mustard sauce gravy recipe. To cook prawns & bitter gourds curry in the mustard sauce gravy you need 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:
- Provide 100 gms Bitter Gourd (Karela)- a bit sautéed already before the actual cooking
- Use 300 gms Prawns
- Take To Taste Salt
- You need 1 tsp Turmeric Powder
- Get 1 tsp Red Chilli Powder
- Use 100 gms Potatoes (cur into medium-small chunks)- slightly sautéed until light brown, prior to the actual cooking)
- Provide 1 tsp Sugar
- Take 4 tbsps Cooking Oil (Mustard Oil)
- Get 1/3 Cup Mustard Paste (Shorshe Baata), mixed with curd slightly & made to a bit slurry paste
- You need 1 tsp panchphoran
- You need 4-5 Green Chillies (slit)
- Prepare 1 Cup Onion Slices
- Take 1 tsp Desi Ghee
- Provide 1/2 cup plain curd/yoghurt (well beaten/whisked with a tsp of sugar)
- Provide 1-2 Dry Red Chillies
Instructions to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:
- Take a kadhai/wok- put in it the measured amount of oil & heat it up well enough & then reduce the flame to medium & put in the panch phoron & Dry Red Chilli
- Once it releases it's aroma- add in the onion slices and sauté until a bit translucent and then, add into it the prawns/shrimps & keep sautéing for about 2 mins time
- Now, add in the Karelas & Potatoes keep sautéing for about another 2 mins time & then add to it- Salt, Turmeric Powder, Red Chilli Powder, Sugar, Mustard Paste etc. until all well incorporated (except the ghee)
- We need to cover the pan with a lid post adding a slash of hot-warm water to it and allow it to be well cooked now
- Once it’s all well cooked, give a stir & lastly, pour in the ghee & again, give it a really nice mix to the entire thing- (Please maintain the very consistency shown in the pics), switch off the flame & cover it for about 10 mins time in it's standing position
- We’re now, all set for the dish to be served on the platters
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