Bhapa Chingri (Pyaaj-Roshun Diye)

Name: Bhapa Chingri (Pyaaj-Roshun Diye)
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 10-15 tiger prawns (peeled); 5 tsp mustard seeds; 1 tsp poppy seeds (khus-khus); Half small sliced onion; Half sliced tomato; 3-4 crushed garlic pods; 2-3 green chillies; Mustard oil (as required); Salt to taste; Turmeric powder; Water as required; Half tsp kalaunji (optional); Coriander leaves for garnishing (optional)

Sudeshna Rajib Das @cook_85882015

New Delhi

Bhapa Chingri is a common dish in each and every Bengali house. Its usually steamed prawns by adding mustard paste to it but today let's give this simple dish a twist by adding some onion & garlic into it. So let's check it out ..

Sudeshna Rajib Das @cook_85882015

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Ingredients

15 minutes

2 people

10-15tiger prawns (peeled)
5 tspmustard seeds
1 tsppoppy seeds (khus-khus)
Halfsmall sliced onion
Halfsliced tomato
3-4crushed garlic pods
2-3green chillies
Mustard oil (as required)
Salt to taste
Turmeric powder
Water as required
Half tsp kalaunji (optional)
Coriander leaves for garnishing (optional)

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Steps

15 minutes

1

In a bowl add mustard seeds, poppy seeds and a green chilli with little water. Let them soak for about half an hour.
2

Now marinate the prawns with salt and turmeric powder and keep this aside.
After half an hour grind the above (step 1) mustard mixture by adding salt and turmeric powder into a smooth paste as shown below.
3

Now heat a pan; add 2 tsp mustard oil. Then add kalounji, let them splutter then add tomato slices, onion slices and green chillies. Add little turmeric powder and salt until it becomes tender. Now switch off the flame
4

Now add the mustard paste and this fried onion & tomatoes into the prawns mixture then add a tsp of mustard oil and coat the mixture well with the prawns.
5

Now add this prawns mixture into a steel tiffin box. Add a little water. Check the salt consistency. Combine everything well. Finally, add 1 tbsp of mustard oil and a green chilli over it.
6

Now close the lid of the tiffin box. Take a pressure cooker and fill its base with some water. Now place a stand inside it, as shown in the image below and place the tiffin box over it. Close the lid of the pressure cooker & wait for 4 to 5 whistle on medium flame.
7

Now wait for the air to get released from the pressure cooker. Then let the cooker cool down. Now remove the tiffin box gently. Your bhapa chingri is now ready to serve. Garnish it with some chopped coriander. Serve it hot with steamed rice. It tastes heaven.