Iftar se pehle hi dinner bana lia

Ingredients

• 250 g Raw Prawns (peeled and deveined) (cleaned, pat dry)
• 200 g Parwal (Pointed Gourd) (small, cut into half‑slices)
• 200 g Potatoes (peeled, cut into small cubes)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger (minced)
• 1 tsp Garlic (minced)
• 1 tsp Coriander Seeds (whole)
• 1 tsp Cumin Seeds (whole)
• 1/2 tsp Turmeric Powder
• to taste Salt
• 3 Tbsp Vegetable Oil (for frying)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Wash, peel and dice the potatoes into small cubes. Slice the parwal into half‑rounds. Chop the onion, mince ginger and garlic. Pat the prawns dry with paper towels.

   Time: PT5M

2. Fry Potatoes

   Heat 1 Tbsp oil in a frying pan over medium‑high heat. Add the potato cubes and fry until golden brown and crisp, about 8 minutes. Transfer to a plate and set aside.

   Time: PT8M

   Temperature: Medium‑high heat

3. Fry Parwal

   In the same pan add another 1 Tbsp oil. Add the sliced parwal and fry until lightly browned, about 6 minutes. Transfer to the plate with potatoes.

   Time: PT6M

   Temperature: Medium‑high heat

4. Fry Prawns

   Add the remaining 1 Tbsp oil to the pan. Add the prawns in a single layer and fry 2‑3 minutes per side until pink and just cooked through. Remove and set aside with the vegetables.

   Time: PT5M

   Temperature: Medium‑high heat

5. Make Whole‑Spice Masala

   In a clean saucepan, combine coriander seeds, cumin seeds, chopped onion, ginger and garlic. Using a spice grinder or mortar, grind to a coarse paste adding a splash of water if needed.

   Time: PT4M

6. Roast Masala

   Heat 1 Tbsp oil in the saucepan over medium heat. Add the ground masala and sauté, stirring, until the raw aroma disappears and the mixture turns golden, about 5 minutes. Sprinkle turmeric and salt, stir well.

   Time: PT5M

   Temperature: Medium heat

7. Combine All Components

   Add the fried potatoes, parwal, and prawns back into the saucepan. Toss gently to coat with the masala. Cook for another 3‑4 minutes to let flavors meld. Adjust salt if needed.

   Time: PT4M

   Temperature: Medium heat

8. Finish and Serve

   Turn off heat, garnish with chopped cilantro and serve hot with steamed rice or roti.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

20g

Fat

12g

Fiber

3g