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Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy
Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy

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We hope you got insight 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 cook that.

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