Indian Khana: Prawn & Lobia Masala | Jhinga Aur Jhurga Masala Recipe

I normally make Prawn Masala and once in a while I try other prawn recipes too, this time again I was making prawn masala and I had cooked lobia with me which I pressure cooker for another recipe, suddenly got the idea of adding lobia with prawn and so I made this & it was delicious both with plain rice and paratha. I didn't click step wise picture since I had no idea of clicking but the end result was so good that I couldn't resist but to take some pictures to share with you guys.

Any vegetable combination with prawn taste fab, I made this Goan Prawn curry with okra and it was just too fab, I shall post that soon too. Meanwhile you reslih on this combo, if you wish you can replace lobia with chickpeas/kidney beans etc or simply miss lobia and follow rest of recipe it still taste delicious.

Other Prawn Recipes you might like

Prawn and Lobia Masala

Prep time: 10 Minutes (plus soaking and marination time)
Cook time: 20 Minutes | Total time: 30 Minutes
Serves: 3-4

Ingredients:
Prawn - 300 gms
Lobia/Black-Eyed Peas/Chavli/Jhurga - 1/2 Cup
Onion - 4 Large
Green Chilies - 2
Tomato - 2 Large
Carrot - 1 Small [optional]
Tomato Paste - 1 tbsp [or puree of 1 large tomato]
Oil - 4 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds/Jeera - 1 tsp
Fennel Seeds - 1 tsp
Curry Leaves - A Sprig
Ginger-Garlic Paste - 1 tsp
Red Chilli Powder - 2 tsp [or less if you don't eat spicy food]
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Nutmeg Powder - 1 tsp
Cinnamon Powder - 1 tsp
Salt - To Taste
Lemon Juice - 1 tbsp

To Marinate
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Ginger-Garlic Paste - 1 tsp [Make your own ginger-garlic paste]
Salt -1 tsp

Method:

1. Soak lobia over night or for 8 hours, rinse and pressure cook for 3 whistles with little salt and water.
2. While lobia getting cooked we can work on other things, clean and rinse prawns well, marinate with 1 tsp salt and 1/2 tsp turmeric for 15-20 minutes, rinse again 5-6 times in water and remove all water. Marinate again with remaining turmeric powder, chilli powder, coriander seeds powder and ginger-garlic paste for 30 minutes or until required.
3. Finely chop onion, green chilli, tomato. Puree 1 large tomatoes if not using tomato paste. Peel and chop carrot.
4. In a wok heat oil, add hing, cumin seeds, fennel seeds and allow to splutter.
5. Add onion, green chilli, curry leaves and saute for 2 minutes. Add ginger-garlic paste mix well and saute until onion becomes soft.
6. Add all powder masala and mix well. Add carrot and prawn stir well, cover and cook for 5 minutes in medium flame.
7. Add chopped tomato and tomato puree, salt mix well cover and cook again for 8-10 minutes or until oil floats on top and prawn is well cooked.
8. Add lemon juice, adjust salt if required and off flame. Let it stand for 10 minutes before serving.

Serve warm with plain steamed rice or roti/paratha.