Dhania ( Coriander Seeds)– 1 tsp
Jeera ( Cumin Seeds)- 1 ½ tsp
Posto (Khus Khus, Poppy Seeds)- ½ tsp
Sorisha Tela ( Mustard Oil) -60 gm
Dalchini ( Cinnamon) -1/2 inch
Aleicha( Cardamom) -2pcs
Lavanga( Clove)- 2 pcs
Gola maricha (Black Pepper)-4 pcs
Salt – as per taste
Chingudi ( Prawns)- 500gm
Aloo (Potato) – 300gm
Piaja (Onion) -150 gm
Ada (Ginger) – 30 gm
Rasuna (Garlic)- 30 gm
Sukhila Lanka( Dry Chili) – 2 pcs( as per taste)
Haladi gunda ( Turmeric Powder) – 2 tsp
Dhania patra (Coriander Leaves) – 25 gm
PREPARATION : STEP WISE
Remove the shells from the prawns, wash thoroughly, marinate with salt and turmeric for 1 hr.
Peel the potatoes and cut into medium pieces, cut the tomatoes. Make a powder of the cinnamon, cardamom, clove and black pepper.
Slightly fry the cumin seeds, coriander seeds and the dry chili. Make powder (garma masala) out of it.
Make a fine paste of onion, garlic , ginger, cumin seeds(1/2 tsp), coriander seeds, poppy seeds and dry chili.
Heat oil in a deep pan. Fry the potatoes till it turns golden brown, remove from flame.
Fry the marinated prawns, when well fried take out, keep aside.
Heat oil in that pan, fry the masala paste, add tomatoes to it . Cook it till oil comes out.
Now add the fried potatoes and prawns, stir it properly. Add 5 ,6 cups of water.
Cook it till both the potatoes and prawn are well cooked and the gravy is thick. Add the garam masala powder and coriander leaves.