Recipe: Tasty Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy

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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. You can have prawns & bitter gourds curry in the mustard sauce gravy using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

  1. You need 100 gms of Bitter Gourd (Karela)- a bit sautéed already before the actual cooking.
  2. Provide 300 gms of Prawns.
  3. You need To Taste of Salt.
  4. Take 1 tsp of Turmeric Powder.
  5. You need 1 tsp of Red Chilli Powder.
  6. You need 100 gms of Potatoes (cur into medium-small chunks)- slightly sautéed until light brown, prior to the actual cooking).
  7. Prepare 1 tsp of Sugar.
  8. Prepare 4 tbsps of Cooking Oil (Mustard Oil).
  9. Prepare 1/3 Cup of Mustard Paste (Shorshe Baata), mixed with curd slightly & made to a bit slurry paste.
  10. Provide 1 tsp of panchphoran.
  11. Prepare 4-5 of Green Chillies (slit).
  12. Prepare 1 Cup of Onion Slices.
  13. You need 1 tsp of Desi Ghee.
  14. Take 1/2 cup of plain curd/yoghurt (well beaten/whisked with a tsp of sugar).
  15. Provide 1-2 of Dry Red Chillies.

Steps to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. We’re now, all set for the dish to be served on the platters.

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