Bilahi Tenga Jhol

Bilahi Tenga Jhol

Ingredients

Ripe tomatoes, coarsely chopped             300 gms

Prawns, shelled and cleaned                    200 gms

Mustard seeds                                           ½ tsp

Onion seeds                                               ¼ tsp or less

Onion, sliced                                              1 medium

Green chillies, slit                                      2

Mint leaves                                                4-5

Fresh Coriander, chopped                        2 tbsp

Coriander powder                                     1 tsp

Turmeric powder                                      ¼ tsp + ¼ tsp for prawn marinade

Water                                                         200 ml

Salt to taste

Mustard oil

Water                                               

Method:

Sprinkle some salt and turmeric onto the prawns and leave it to marinate for 10 minutes.

Heat oil in a non stick pan and lightly sauté the prawns (1 minute on each side) on high heat. Do not overcrowd the pan; fry in batches if necessary

In the same pan, heat 2 tsp of mustard oil to smoking point. Reduce heat to medium and add the mustard seeds. Wait for them to splutter before adding the onion seeds (kalonji) and the onion slices. Sauté for 1 minute and add the tomatoes. Mix well and cook for a couple of minutes or until tomatoes go mushy.

Now add the turmeric and coriander powder. Stir and add the water (preferably hot). Bring to a rolling boil and then reduce heat again.

Last up: tear the mint leaves and add it in followed by half the coriander leaves. Tip in the prawns and simmer for 2 more minutes. Take it off the heat. Add the lemon juice and sprinkle the remaining fresh coriander. 

Serve best with steamed rice.

............................. Maverick Cook :)