To start preparing the recipe from Chingri, wash thoroughly and boil the rod from 2 cups of water, salt and turmeric. I usually lower the flame after the first whistle and I let it simmer for 8 minutes. Let the steam naturally escape and keep aside.
In a separate pan sauceBlanch your vegetables by boiling 4-5 cups of water with a pinch of salt, add carrots and cauliflower to it.
Boil for 2 minutes and turn off the heat, let it cover for 5 minutes. Drain the water and keep the vegetables aside.
Hot mustard oil in a file Heavy bottom creamAdd prawns and brights until they become slightly pink. Remove the prawns from the oil and add all the temperament ingredients including coconut. Go up until fragrant and the coconut becomes slightly brown.
Add the tomato and steam vegetables on the above and brown for 2-3 minutes.
Add salt, sugar and chilli powder and continue to rearrange until the average heat until the oil separates.
Add the Dal boiled to the above and lead to a boil. Add fried prawns, coconut milk and cook over low heat for 5 minutes.
Add green and garam peppers Masala and immediately turn off the fire. Leave it alone for 10 minutes and is ready to be served.
Serve from Chingri with hot steam rice for a healthy and delicious meal on weekdays.
