Prawns and loads of veggies cooked together to make this delicious sabzi.
PRAWN VANGI BHAJI
Ingredients
400 gms prawns, peeled and deveined
3-4 medium brinjals, quartered and soaked in water
1 tbsp oil
2-3 green chillies, finely chopped
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2 medium onions, peeled and sliced
2 medium potatoes, peeled, cut into wedges and soaked in water
1 tsp red chilli powder
½ tsp turmeric powder
2 tsps onion garlic masala
Salt to taste
2-3 medium tomatoes, quartered
2 tbsps freshly chopped coriander leaves
2 tbsps scraped fresh coconut
Rotis to serve
Fresh coriander sprig for garnish
Method
1. Heat oil in a deep non-stick pan, add green chillies, ginger and garlic. Sauté for a minute. Add onions and sauté for 2-4 minutes or till they turn golden brown.
2. Add prawns and potatoes. Sauté for 2-3 minutes on medium heat. Add red chilli powder, turmeric powder and onion garlic masala. Mix well. Add salt and sufficient water. Mix well. Cover and cook for 5 minutes or till potatoes are half cooked on medium heat.
3. Add brinjals and tomatoes in the pan. Mix well. Cook on high heat for a minute. Add salt. Cover and cook on medium heat for 5 minutes.
4. Add coriander and coconut in the pan. Mix well. Sauté for a minute.
5. Serve hot with rotis and garnished with coriander sprig.
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