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Main Ingredients | Barley, Prawns |
Cuisine | Indian |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Jau Jhinga Bhavnagri
- 1/4 cup Barley soaked
- 4 large Prawns shelled and deveined
- 4 Bhavnagri green chillies slit
- 5 tablespoons Oil
- 2 tablespoons Madras curry powder
- to taste Salt
- 1 tablespoons Lemon juice
- 1 medium Onion quartered and layers separated
- 10-12 Fresh button mushrooms halved
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
Method
- Heat 2 tablespoons oil in a non stick pan. Add barley and prawns, sauté till prawns are done.
- Add the curry powder, salt and lemon juice. Mix well and remove from heat.
- Keep warm.
- In the same pan, heat 1 tablespoon oil and sauté the slit chillies. Remove from heat.
- Stuff the sautéed chillies with the barley-prawn mixture in such a way that the tail of the prawns remain outside the chillies. Keep warm.
- Heat the remaining oil in the same pan, add the onion and sauté.
- Add the mushrooms and sauté for 2 minutes.
- Add salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well and remove from heat.
- Take a serving plate. Arrange the cooked mushrooms and place the stuffed chillies on them.
- Serve immediately.
Nutrition Info
Calories | 1031 |
Carbohydrates | 52.8 |
Protein | 26.2 |
Fat | 78.7 |
Other Fiber | Niacin- 7.1mg |
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