Name: Chingudi Panasho Manji Ghanto recipe by Saswati Behera at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Mustard oil 4 tbsp; Malabar Spinach chopped 2 cup; Jackfruit Seeds chopped 1 cup; Pumpkin chopped 1 cup; Potato chopped 1 cup; Brinjal chopped 1 cup; 1 medium onion sliced; Prawn Head 8 Pieces; Garlic 8 pods; Green chilly 3; Cumin Powder 1/2 Tsp; Turmeric 1/2 tsp; Panch Phoron 1/2 tsp; Salt to taste; Water 1 cup

ABOUT Chingudi Panasho Manji Ghanto RECIPE

Prawn head cooked with Jack fruit seeds and Malabar Spinach. A heirloom recipe which is always a crowd pleasure! A finger licking recipe from my Granny's Kitchen

Ingredients Serving: 3

Mustard oil 4 tbsp
Malabar Spinach chopped 2 cup
Jackfruit Seeds chopped 1 cup
Pumpkin chopped 1 cup
Potato chopped 1 cup
Brinjal chopped 1 cup
1 medium onion sliced
Prawn Head 8 Pieces
Garlic 8 pods
Green chilly 3
Cumin Powder 1/2 Tsp
Turmeric 1/2 tsp
Panch Phoron 1/2 tsp
Salt to taste
Water 1 cup

Instructions

1.Fry prawn heads with generous amount of Mustard oil.Coarsely grind them .In a pan boil 1 cup water, add all vegetables ,turmeric, salt and cook till they are soft.Smash a little with back side of spoon once done.
In a pan heat 1 tbsp oil, add Panch phoron and let it sputter.Add chopped onion and fry till light golden brown.
3.Add crushed garlic,green chili to it and fry for 30 sec. Add cumin powder and boiled vegetables. Mix well.
Add prawn head powder to it and mix well.cook at low flame for 2 minute.Its done.Serve hot and enjoy Monsoon :)

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