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Ol Chingri (Prawns with Ol / Jimikand / Elephant Foot Yam)

Ol Chingri, the earthy unpretentious ol /jimikand /yam paired with luscious plump prawns. In a garam masala and ginger perfumed onion-tomato dalna gravy.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Bengali

Ingredients
  

  • 200 g elephant foot yam ol / jimikand /, cut into medium sized cubes
  • 1 potato big , cut into cubes (optional)
  • 10 - 12 prawns medium sized , de-shelled and de-veined
  • 2 onions , finely chopped
  • 1 tomato , pureed
  • 2 tsps ginger paste
  • 1/2 tsp chopped garlic
  • 3 - 4 green chillies , slit
  • 1 tsp turmeric powder
  • 1 tsp chili powder red
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 - 2 bay leaves
  • 1 - 2 cardamom green
  • 1 inch cinnamon stick
  • 1 - 2 cloves
  • 21/2 tbsps mustard oil
  • 1/2 tbsp ghee
  • salt to taste

Instructions
 

  • Pressure cook the yam cubes till they are just tender. 2-3 whistles I would reckon. Keep aside.
  • Marinate the prawns with a pinch of turmeric powder and salt. Keep aside.
  • If you are using potatoes, heat 1 tbsp oil in a kadai, fry the potato cubes till they are light golden. Keep aside on a kitchen absorbent towel.
  • In the same oil, lightly saute the prawns. Keep aside.
  • Add the remaining oil to the kadai. When smoking hot, add the crushed cinnamon, cardamom, cloves and bay leaves. Allow the spices to releases their aroma.
  • Now add the chopped onions and saute till they take a tinge of golden brown. Add the chopped garlic, ginger paste, tomato puree, green chillies, sprinkle a little salt. Cook over a medium flame till the tomato is cooked.
  • Dissolve the turmeric powder, coriander powder, chili powder and cumin powder in just a little water to make a smooth paste.
  • Add the paste to the kadai, continue to cook over a medium flame till oil starts to separate from the masala.
  • Add the fried potatoes and pressure cooked yam cubes. Saute for 4-5 odd minutes. Add 1/2 a cup of warm water, sprinkle in the sugar and give it a hearty stir.
  • Add the prawns and bring to a simmer. Another 5-6 minutes, I would say. Till the potatoes and yam are tender.
  • Adjust seasonings and finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder.
  • Serve hot with rice