Prawn Vangi Bhaji - SK Khazana

Ingredients list for Prawn Vangi Bhaji - SK Khazana

• 400 grams Prawns (kolambi/jhinga) shelled, deveined and washed
• 3-4 medium Brinjals quartered and soaked in water
• 2 tablespoons Oil
• 3-4 Green chillies finely chopped
• 1 tablespoon Ginger finely chopped
• 1 1/2 tablespoons Garlic finely chopped
• 2 medium Onions sliced
• 2 medium Potatoes peeled, cut into wedges and soaked in water
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Kanda lasun masala
• to taste Salt
• 2-3 medium Tomatoes cut vertically into thick slices
• 2 tablespoons coriander leaves chopped
• 2 tablespoons Scraped coconut
• to serve Chapatis
• for garnish coriander sprig

Method

1. Heat oil in a deep non-stick pan, add green chillies, ginger and garlic, mix and sauté for 1-2 minutes. Add onions and sauté for 2-4 minutes or till they turn a light golden brown.
2. Add prawns and mix well. Add potatoes and mix well. Sauté for 2-3 minutes on medium heat. Add red chilli powder, turmeric powder and kanda lasun masala and mix well. Add salt and ½ cup water, mix well, cover and cook on medium heat for 5 minutes or till potatoes are half done.
3. Add brinjals and tomatoes and mix well. Add a little salt, mix well, cover and cook on medium heat for about 5 minutes.
4. Add coriander leaves and coconut, mix well and cook for 1 minute.
5. Transfer into a serving bowl, garnish with coriander sprig and serve hot with bhakri or chapatti.