Jau Jhinga Bhavnagri Bhavnagri chillies stuffed with sautéed prawns This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course 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 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 #Barley #Bhavnagri green chillies #Coriander powder #Fresh button mushrooms #Garam masala powder #Lemon juice #Madras curry powder #Oil #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article