Recipe: Scrummy Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy

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We hope you got insight from reading it, now let's go back to prawns & bitter gourds curry in the mustard sauce gravy recipe. To cook prawns & bitter gourds curry in the mustard sauce gravy you only need 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

1. Provide 100 gms of Bitter Gourd (Karela)- a bit sautéed already before the actual cooking.
2. Provide 300 gms of Prawns.
3. Take To Taste of Salt.
4. Prepare 1 tsp of Turmeric Powder.
5. Get 1 tsp of Red Chilli Powder.
6. Get 100 gms of Potatoes (cur into medium-small chunks)- slightly sautéed until light brown, prior to the actual cooking).
7. Use 1 tsp of Sugar.
8. Provide 4 tbsps of Cooking Oil (Mustard Oil).
9. Take 1/3 Cup of Mustard Paste (Shorshe Baata), mixed with curd slightly & made to a bit slurry paste.
10. You need 1 tsp of panchphoran.
11. You need 4-5 of Green Chillies (slit).
12. Prepare 1 Cup of Onion Slices.
13. Prepare 1 tsp of Desi Ghee.
14. Prepare 1/2 cup of plain curd/yoghurt (well beaten/whisked with a tsp of sugar).
15. Get 1-2 of Dry Red Chillies.

Steps to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

1. Take a kadhai/wok- put in it the measured amount of oil & heat it up well enough & then reduce the flame to medium & put in the panch phoron & Dry Red Chilli.
2. Once it releases it's aroma- add in the onion slices and sauté until a bit translucent and then, add into it the prawns/shrimps & keep sautéing for about 2 mins time.
3. Now, add in the Karelas & Potatoes keep sautéing for about another 2 mins time & then add to it- Salt, Turmeric Powder, Red Chilli Powder, Sugar, Mustard Paste etc. until all well incorporated (except the ghee).
4. We need to cover the pan with a lid post adding a slash of hot-warm water to it and allow it to be well cooked now.
5. Once it’s all well cooked, give a stir & lastly, pour in the ghee & again, give it a really nice mix to the entire thing- (Please maintain the very consistency shown in the pics), switch off the flame & cover it for about 10 mins time in it's standing position.
6. We’re now, all set for the dish to be served on the platters.

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