Hinga Sungta | How to make Hinga Sungta

By Sai Priya  |  4th Apr 2016  |  
4.0 from 1 review Rate It!
  • Hinga Sungta, How to make Hinga Sungta
Hinga Sungtaby Sai Priya
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About Hinga Sungta Recipe

This Konkani dish is very simple to prepare brings a robust flavour to your taste-buds. The asafoetida with coconut-oil makes the dish super delicious.

Hinga Sungta, a deliciously finger licking recipe to treat your family and friends. This recipe of Hinga Sungta by Sai Priya will definitely help you in its preparation. The Hinga Sungta can be prepared within 5 minutes. The time taken for cooking Hinga Sungta is 12 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Hinga Sungta step by step. The detailed explanation makes Hinga Sungta so simple and easy that even beginners can try it out. The recipe for Hinga Sungta can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hinga Sungta from BetterButter.

Hinga Sungta

Ingredients to make Hinga Sungta

  • Cleaned Prawns Medium sized - 1 cup
  • turmeric Powder - 1/4 Tsp
  • Grated coconut- 1.5 cup
  • Red chilis - 4 (more if you want spicy)
  • tamarind paste - 1 tbsp
  • salt per taste
  • asafoetida (Hing)  1/2 tsp
  • coconut Oil 1 tsp
  • water 2 cups

How to make Hinga Sungta

  1. Mix turmeric powder with the cleaned prawns and keep aside. Make a fresh paste of coconut, red-chilies, tamarind and salt. It should be very smooth.
  2. Mix the prawns in this paste, add water and cook in a pan on a medium flame for 7-10 minutes. Add hing and coconut oil to it.
  3. Cook for 2 minutes and you are done. The consistency of the gravy should bea little thick. Serve with bread or steamed rice.

My Tip:

There is no replacement of coconut-oil in this dish if you do not like it. I would suggest to try the flavour once.

Reviews for Hinga Sungta (1)

Sheeba Bedi2 years ago

Awesome dish! Yes i think the asafoetida would really uplift this dish :D