Chingudi jhola

Ingredients

• 400 g prawns, cleaned and deveined
• 1 tsp turmeric
• Salt to taste
• 3 tbsp mustard oil
• 1 potato or 1 cup pumpkin, cubed
• 1 bay leaf
• ½ tsp cumin seeds
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tomato, chopped
• 1½ cups water

Method

1. Toss the prawns with half the turmeric and some salt. Fry them lightly in mustard oil for 2 minutes and set aside.
2. In the same oil, add the bay leaf and cumin, then the onion, and fry until golden.
3. Add ginger-garlic paste, chilli, cumin powder, remaining turmeric and tomato. Cook until soft.
4. Add the potato or pumpkin and the water, cover and cook until tender.
5. Add the prawns and simmer for 3–4 minutes only, so they stay soft. Serve with rice.