Kucho Chingrir Charchari (Shrimps in mustard gravy)7:04 AM
There are lot of learning in one's life that could not be attributed to our growing up years or to how your parents raised you. Yes they instill in you a sense of right and wrong which eventually helps you to decide what to take on and what to leave. But there are other things that you learn from your own experience, your own mistakes or simply new learning that you pick up in the journey called life.
As you move on you pick up new insights with the change of perspective. The change of time, change of place or change of circumstances gives you new experiences, new realisations. As they say whats alien to someone, is home to others, and with time, with more you see you learn to accept and in a long run get accepted. This opening up is very important. Seeing the World, experiencing things with an open mind teaches you to live in harmony.
Now a days which is not very common in people. Live and let live is not the mantra anymore rather everyone is trying to fight it out to prove their superiority...the reason only known to them. this definitely saddens some of us who would be happy to go back in time and live the same life our ancestors lived without any communal differences. But that's just me thinking things which needs a lot of change to come true. So here is one recipe from home that we often make with fresh shrimps.
Chingri macher Charchari is a simple home style dish with potato and Shrimps cooked in mustard gravy. The green chillies give it a nice edge over the pungency of the mustard.
Chingri macher Charchari
Fresh Shrimps: 3/4 cup
Potato: 1 medium potato, peeled and cut in thin batons (1/2 cup)
Onion: 1 large purple onion
Nigella seeds: 1/2 tsp
Mustard paste: 4 tsp
Poppy seeds paste: 2 tsp
Fresh Yogurt: 2 tbsp
Green chillies: 2-3 pieces
Mustard oil: 2 tbsp+1 tsp
Peel and cut the potato in thin slices. Thinly slice the onion.
Heat 2 tbsp oil and add the nigella seeds after rubbing it in your palm along with the green chillies cut lengthwise. Saute till they release the aroma. Now add the onion and saute on medium heat till translucent.
Next add the potatoes and fry on medium with salt. Once they are half cooked add the shrimps and turmeric. Fry till they turn pink. Pour in the mustard and poppy seeds paste and cook by stirring for a couple of minutes. Stir or it will stick and burn at the bottom. Once the raw smell is gone add the yogurt by whipping it smooth. Stir again for a minute or so. when you see little bubbles of oil are oozing at the outside add 1/2 cup of water and bring to a boil. Adjust the taste by adding more salt or chilies.Cover and let it simmer on low. when potatoes are soft pour 1 tsp mustard oil on top. Mix.
Serve hot with steamed rice.