Friday, May 23, 2008

Boblen Ani Sungata Kadhi (Bottlegourd & Prawns Curry)


Recipe Source : My Mom

1 medium sized bottlegourd, peeled & cut into big cubes
1 cup prawns, shelled, deveined & washed
Salt, to taste

Grind to a fine paste :

1/2 cup grated coconut
1 tbsp corainder seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 - 4 dried red chillies (I used the kashmiri variety)
1 small onion, cut into big chunks
2 flakes garlic
1 marble sized piece tamarind
1/2 tsp turmeric powder

Set the ground masala paste aside. Put a cup of water into the blender & pulse the blender to remove any remaining masala sticking to the sides of the blender. Pour this masala water into a vessel. Add the bottlegourd pieces to the water. Cover & let it cook on medium flame till the bottlegourd pieces are cooked. Next add prawns & salt & stir to mix well. When prawns turn pink, add the ground masala paste & bring to one boil.

Serve hot with steamed rice.

6 comments:

Homecooked said...

Hey...I love the sungta-bhoble kadi but sungta-bhenda kadi is my favourite :)

Sangeeta said...

Love this kind of curry. Though my mom makes it with lady fingers. I personally dont like the frozen one that u get here. So, I make prawn-potato curry. But I will try this curry too. thanks for sharing.

Anonymous said...

yeah! sungta bhenda kadi is my fav too!..
Joyce

Tina Jennifer D'Silva said...

Homecooked & Joyce... Thanx for visiting my blog. I love the sungata bhenda version too.. Will post that soon :)

Hey Sangeeta.. I know the frozen ones get too sticky. I did mess up the sungata bhenda curry when i made it the first time. I love the prawn potato curry too. BTW.. u have a nice blog...

Gracy said...

Hi Tina,
My mummy used to make this curry. Goes very well with chapatis or rice. I tried your pulao rice as well, came out very well. Thanks for sharing your recipes.
Gracy

Anonymous said...

Tina
you recipe reminds me of my mummy preparing this khadhi....oh i just so love it... the authentic mangy recipie....
Juliet

Melbourne