Bhatata Ani Jhinga Rassa With Phodni Cha Maka Recipe

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Bhatata Ani Jhinga Rassa With Phodni Cha Maka
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Prawns cooked in assorted masalas, potatoes, kokam, served with corn-red bell pepper-tomato accompaniment.

Ingredients of Bhatata Ani Jhinga Rassa With Phodni Cha Maka

  • 1/2 cup coconut, freshly grated
  • 3 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 5-6 dry red chillies
  • 1 tsp sesame seeds
  • 2 Tbsp oil
  • 1 onion, thinly sliced
  • 1 tsp chilli powder
  • 2 medium-sized potatoes
  • 16 grade A prawns, cleaned and deveined
  • 2 tsp ginger garlic paste
  • 4-5 kokams
  • 1 tsp garam masala powder
  • 1 cup ambhe more rice (or tukra basmati)
  • 1 can coconut milk, thick
  • Dew sprigs coriander leaves (for garnish)
  • For Phodni Cha Maka:
  • Few drops oil
  • 1 tsp mustard seeds (rai)
  • 1 pinch asafoetida (hing)
  • 1 small onion, chopped
  • 2 green chillies, chopped
  • 10-12 curry leaves
  • 2 cups corn kernels (makai), boiled
  • 1 red bell pepper, chopped
  • 1 small tomato, chopped
  • Salt to taste
  • Juice of 1 lemon
  • 1 tsp chaat powder
  • Few sprigs fresh coriander, chopped

How to Make Bhatata Ani Jhinga Rassa With Phodni Cha Maka

  • 1.In a pan dry roast grated coconut and coriander seeds, cumin seeds, dry red chilli, sesame seeds and let it cool.
  • 2.Meanwhile, add little oil and saute sliced onion till nice and golden.
  • 3.When cool, blend it to make a smooth paste. Add water if required.
  • 4.In a kadhai, add oil. When heated, add the ground masala, chilli powder and ginger garlic paste.
  • 5.Cut the potatoes and add to the masala. Mix well.
  • 6.When potatoes are half done, add water if required.
  • 7.Then add prawns, kokam and garam masala.
  • 8.Add coconut milk and let it simmer of 8-10 mins.
  • 9.Garnish with coriander leaves.
  • For Phodni Cha Maka:
  • 1.Heat oil and add mustard seeds, asafoetida, onion, green chillies and curry leaves.
  • 2.Saute for few minutes and add chopped corn, red bell pepper.
  • 3.Add tomato. Season with salt, lemon juice, chaat powder and fresh coriander.
  • 4.Serve both the dishes hot with the Ambhe More Rice (or Tukra Basmati)