Monday, May 11, 2015

Alu Begun Chingri / Prawns with Eggplant and Potato

Summer is here with all its might and I have to look for more options to keep ourselves cool. The scorching heat seems to make us baffled and a simple cooler or soft drinks is not enough to keep us balanced and hydrated. All those fish or meat or elaborate meals are taking their days off...and a simple daal - bhat (rice with lentils) with some mach bhaja / fried fish or omlette has become our rescuer.

how to cook Alu Begun Chingri

Even in the evening....lassi is more preferable than any other snack. I have started making big bunches of hung curd to make Labneh, because chilled Labneh becomes a delicious accompaniment with some whole wheat chapati or bread, if you just can add some lebanese spices like zatar or sumac and a generous drizzle of honey. It works just fine in place of creme cheese, so sandwiches have just become more healthy for us now a days.

how to cook Alu Begun Chingri

As for the lunches simpler menu is much appreciated. So just what can be paired with dal is good for now. Alu Begun Chingri is such a simple dish. I had some pieces of pumpkin left, which I also added here but you can always go without that. This is a light and non spicy dish, which is also a kind of messy. But the adding up of prawns has made Alu Begun Chingri a more worthwhile.

how to cook Alu Begun Chingri

Alu Begun Chingri
Serves 4

how to cook Alu Begun Chingri


  • 1 cup medium sized prawns
  • 2 medium potatoes - cubed
  • a little pumpkin (optional)
  • 1/2 of a big aubergine - cut lengthwise and then halved
  • 1 tsp panch foron (mixture of cumin seeds, mustard seeds, nigella seeds, fennel seeds and fenugreek seeds)
  • 2 green chilies - silted
  • 1 tsp + 1tsp turmeric powder
  • 1 tsp red chili powder / green chili paste
  • 1 tsp ginger - garlic paste
  • salt
  • 2 tbsp oil
  • marinate the prawns with some salt and 1 tsp turmeric powder. Keep aside for 5-10 minutes.
  • Heat 2 tbp oil in a kadai and fry the prawns in it until they become golden from both the sides.
  • In the same oil fry the potatoes. 
  • Take away most of the oil from the kadai. Just keep about 2 tsp oil.
  • In that add panch foron. As the spices start to sizzle add the ginger - garlic paste and sauté until the raw flavor goes.
  • Now add the fried potatoes and cook. If required add some water and cook until it is 70% done.
  • Now add the pieces of aubergine and pumpkin(if using).
  • Add salt, turmeric powder and red chili powder. Mix well, and put cover.
  • Check in between and stir, so that they do not stick to the bottom of the kadai or pan. Add little water if they tend to stick to the pan.
  • Cook until all the vegetables gets properly cooked and become a little mushy.
  • Now add the prawns and cover again. Cook for 5-7 minutes, or until the prawns are cooked from inside.
  • After 5 minutes, open the cover and taste and adjust seasoning.
  • Put off the flame and serve hot with some steamed plain rice. 

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