Jau Jhinga Bhavnagri

Bhavnagri chillies stuffed with sautéed prawns This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. Heat 2 tablespoons oil in a non stick pan. Add barley and prawns, sauté till prawns are done.
  2. Add the curry powder, salt and lemon juice. Mix well and remove from heat.
  3. Keep warm.
  4. In the same pan, heat 1 tablespoon oil and sauté the slit chillies. Remove from heat.
  5. 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.
  6. Heat the remaining oil in the same pan, add the onion and sauté.
  7. Add the mushrooms and sauté for 2 minutes.
  8. Add salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well and remove from heat.
  9. Take a serving plate. Arrange the cooked mushrooms and place the stuffed chillies on them.
  10. Serve immediately.

Nutrition Info

Calories 1031
Carbohydrates 52.8
Protein 26.2
Fat 78.7
Other Fiber Niacin- 7.1mg