Name: Chingudi Jholo recipe by sweta biswal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gms prawns (I have used small ones); 1 large potato; 1 large onion + 1 small one; 12-13 garlic flakes; 1 1/2 inch ginger; 2-3 green cardamom; 2 inch long cinnamon; 2 dry red chilis; 2 large tomatoes (use less if u prefer); 1 tsp cumin seeds; 1 tsp turmeric powder; 1/3 tsp red chili powder; 1 tsp sugar; salt to taste; 4-5 tbs oil

Ingredients Serving: 4

500 gms prawns (I have used small ones)
1 large potato
1 large onion + 1 small one
12-13 garlic flakes
1 1/2 inch ginger
2-3 green cardamom
2 inch long cinnamon
2 dry red chilis
2 large tomatoes (use less if u prefer)
1 tsp cumin seeds
1 tsp turmeric powder
1/3 tsp red chili powder
1 tsp sugar
salt to taste
4-5 tbs oil

Instructions

Clean prawn and add salt and turmeric. Allow to marinate for 15 mins.
Grind the cumin seeds, 2 cardamom, 1 inch cinnamon and red chillis into a powder. Add the small onion, half of the garlic flakes and 1 inch ginger to the same grinder jar. Grind till the paste is smooth.Keep aside.
Finely chop the tomatoes and keep aside. Cut the potato into large cubes.
Coarsely grind the remaining onion and keep aside. Crush together the remaining garlic pod and ginger using a mortar and pestle. Take care not to make a very fine paste.
Heat 1 tbs oil in a pan. Add the marinated prawns and fry till golden. Remove and keep aside.
Add another tbs of oil into the wok. Add the potato pieces. Fry for 2-3 minutes. Remove and keep aside.
Add the ground masala along with turmeric and chilli powder. Fry for 4-5 minutes till the raw smell goes off. Add tomato and fry for another 3-4 minutes or till it turns mushy.
Add 3 cups of boiling water to the wok. Bring to a boil on high flame. Add fried potatoes and prawns to the wok. Cover with a lid and allow to boil for 7-8 minutes or till potatoes are cooked.
Powder the remaining cinnamon and cardamom and add to the curry. After 1-2 minutes, switch off the flame. Serve hot with white rice.