How to make Jau Jhinga Bhavnagri -

Bhavnagri chillies stuffed with sautéed prawns

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Barley (जौ), Prawns (प्रॉन/कोलम्बी/झींगा)

Cuisine : Indian

Course : Main Course Seafood

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You can also find more Main Course Seafood recipes like Dijon Style Fish Peppy Prawns King Klip Fish In Sweet And Sour Sauce

Jau Jhinga Bhavnagri

Jau Jhinga Bhavnagri Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jau Jhinga Bhavnagri Recipe

  • Barley soaked 1/4 cup

  • Prawns shelled and deveined 4 large

  • Bhavnagri green chillies slit 4

  • Oil 5 tablespoons

  • Madras curry powder 2 tablespoons

  • Salt to taste

  • Lemon juice 1 tablespoons

  • Onion quartered and layers separated 1 medium

  • Fresh button mushrooms halved 10-12

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Heat 2 tablespoons oil in a non stick pan. Add barley and prawns, sauté till prawns are done.

Step 2

Add the curry powder, salt and lemon juice. Mix well and remove from heat.

Step 3

Keep warm.

Step 4

In the same pan, heat 1 tablespoon oil and sauté the slit chillies. Remove from heat.

Step 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.

Step 6

Heat the remaining oil in the same pan, add the onion and sauté.

Step 7

Add the mushrooms and sauté for 2 minutes.

Step 8

Add salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well and remove from heat.

Step 9

Take a serving plate. Arrange the cooked mushrooms and place the stuffed chillies on them.

Step 10

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.