Patal Chingri

    35 mins

    This recipe was created by me with inspiration from a childhood friend. During one of our conversations, she reminded me of patal the seasonal vegetable and how she cooks it to please her husband’s taste buds as he would it eat it no other way than this. I had some good tiger prawns in the fridge and decided to add that in as I thought it could enrich the flavor a lot more. Try this dish, I can promise you will like it even if you don’t like patal.


    California, United States
    15 people made this

    Serves: 6 

    • 300 grams patal (parwal)
    • 200 grams Aloo (potato)
    • salt to taste
    • 3 tablespoons white oil
    • 10 pieces medium sized prawns
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon ginger paste
    • 7-8 pods garlic
    • 1 big onion
    • ½ cup water water
    • 2-3 tablespoons plain yogurt
    • 2 green chilies
    • 4 teaspoons peanuts

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cut patal into long slices. Cut aloo into long slices. Rub salt into them and fry them well in 1 tablespoon oil in a skillet. Set aside.
    2. Peel the prawn, rub salt and 1 pinch of turmeric powder to it. Grind ginger, garlic and onion into a paste with 1/4th cup of water. Make a mixture with yogurt, onion, garlic and ginger. Add green chilies diced into pieces. Add 4 tablespoons of peanut without shell. Keep aside.
    3. Add additional 2 tablespoon of oil to the skillet. After the oil is heated, add the prawn. After it is fried for a minute or so, add aloo and patal. Add the mixture of yogurt and other ingredients. Put it on seam and cover it. Let it cook on low heat and keep stirring frequently to make sure it is not burning. Add salt to taste. Keep going till patal, aloo and prawn is cooked thoroughly. Add some water (1/4th cup) if necessary. This will be more of a thick gravy. Once cooked, serve with rice.

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