Ingredients
2 potatoes (aalu)
1 brinjal (baaigana)
2 raw bananas (kancha kadali)
100 gm – yam (desi aalu)
100 gm – pumpkin (kakharu)
2 tomatoes (tamatar)
Other vegetables may be added / replaced as per choice
1 teaspoon turmeric powder (haladi gunda)
1 teaspoonful chilli powder (lanka gunda)
Salt to taste (luna)
1 small ginger (ada)
5 garlic cloves (rasuna kola)
2 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds (dhania)
1 onion (piaja)
2 table spoon refined oil (rifaain tela)
300 gram – very small prawns (chhota chingudi)
Method
Wash the vegetables and prawns thoroughly. Clean the prawns properly and cut the vegetables in to small pieces. Fry the prawns in ½ table spoon refined oil, add salt and turmeric powder to it. Keep it aside. Make a paste of onion, cumin seeds, coriander, garlic, ginger. Fry the paste in a pan with refined oil. Then add all the washed vegetables, salt ,turmeric powder and chili powder and mix them thoroughly. Pour water to it. Put the pan on low flame for about 3 minutes. Add the fried prawns when the vegetables appear boiled and place the pan on low flame again for 5 minutes. Your chingudi mahura is ready. Serve with hot rice.
