Chingri machher bati chachchari Recipe

Cooking Directions

• STEP 1.Heat mustard oil in a pan and add panch phoron. Let it splutter.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, and red chili powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add the vegetables (potatoes, eggplant, and pumpkin) and cook for a few minutes.
• STEP 6.Add the shrimp and cook until they turn pink and are cooked through.
• STEP 7.Add grated coconut, salt, and water. Cover and simmer until the vegetables are tender.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to clean and devein the shrimp before cooking.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have panch phoron, you can use a combination of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.

Storage and Serving

• Chingri machher bati chachchari is best served hot with steamed rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.