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While there will be no 1 size fits all ideal cooking procedure, crock pot cooking comes really close. If you’ve got a crock pot gathering dust somewhere at the back of your pantry it’s the right time to get out it, dust in the offand dig some excellent summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to prawns & bitter gourds curry in the mustard sauce gravy recipe. You can cook prawns & bitter gourds curry in the mustard sauce gravy using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

1. Prepare 100 gms Bitter Gourd (Karela)- a bit sautéed already before the actual cooking
2. You need 300 gms Prawns
3. Get To Taste Salt
4. Prepare 1 tsp Turmeric Powder
5. Get 1 tsp Red Chilli Powder
6. You need 100 gms Potatoes (cur into medium-small chunks)- slightly sautéed until light brown, prior to the actual cooking)
7. Prepare 1 tsp Sugar
8. Provide 4 tbsps Cooking Oil (Mustard Oil)
9. Take 1/3 Cup Mustard Paste (Shorshe Baata), mixed with curd slightly & made to a bit slurry paste
10. Get 1 tsp panchphoran
11. Use 4-5 Green Chillies (slit)
12. Use 1 Cup Onion Slices
13. Get 1 tsp Desi Ghee
14. You need 1/2 cup plain curd/yoghurt (well beaten/whisked with a tsp of sugar)
15. You need 1-2 Dry Red Chillies

Steps to make Prawns & Bitter Gourds Curry in the Mustard Sauce Gravy:

1. Take a kadhai/wok- put in it the measured amount of oil & heat it up well enough & then reduce the flame to medium & put in the panch phoron & Dry Red Chilli
2. Once it releases it's aroma- add in the onion slices and sauté until a bit translucent and then, add into it the prawns/shrimps & keep sautéing for about 2 mins time
3. Now, add in the Karelas & Potatoes keep sautéing for about another 2 mins time & then add to it- Salt, Turmeric Powder, Red Chilli Powder, Sugar, Mustard Paste etc. until all well incorporated (except the ghee)
4. We need to cover the pan with a lid post adding a slash of hot-warm water to it and allow it to be well cooked now
5. Once it’s all well cooked, give a stir & lastly, pour in the ghee & again, give it a really nice mix to the entire thing- (Please maintain the very consistency shown in the pics), switch off the flame & cover it for about 10 mins time in it's standing position
6. We’re now, all set for the dish to be served on the platters

These crustaceans have claws on three of their legs, which you can spot if you purchase your seafood unpeeled. Prawns' shell segments overlap down their abdomen (first overlaps second, second overlaps third), meaning there's less of a distinct bend in their body. SIGN UP for a Back-In-Stock Alert!. Some "prawns"—such as spot prawns—are biological shrimp, and some "shrimp"—notably ridgeback shrimp—are technically prawns. And sometimes chefs and restaurant menus will label dishes slightly erroneously to make them sound more appealing, and shrimp and prawns are no exception, particularly if the recipe is of global origin.

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