Chingri matha diye ghonto —Mixed vegetables cooked with Prawn heads

I have a policy that nothing should be wasted in my kitchen , so  2 days back when  I was making prawn curry , had to separate the heads from the prawn body since  my son dislikes it —-

Kept the prawn head in the freezer and completely forgot about it — 🙂 🙂

Today my son declared that he is going for a field trip organised by  his school  and hence no lunch for him —-

I was the only one who have to eat her lunch — since my hubby was out-of-town —

Now  went on to look in the freezer and found these precious little prawn heads lying on one corner of my freezer —

You  all should have seen my  smile at that eureka moment — he he — 

And then in next 15 to 20 minutes I had my most fav dish in front of me with some leftover vegetables — 😊

Now with the preparation —– It’s just a very simple and easy Bengali recipe —

Main Ingredients:

• 200 gm of prawn head
• 1 diced potato
• 1/2 of one medium-sized brinjal (cube)
• 3 or 4 green chilli
• 1 tsp of turmeric powder
• 1/2 tsp of red chilli powder
• A pinch of panch phoron
• one small tomato
• 2 tbsp of mustard oil
• Salt to taste
• 1/2 tsp of sugar

 

Method:

Wash and clean the prawn heads thoroughly.

Heat mustard oil  in a wok and add in the panch phoron and slit green chillies .

Add  in  all the vegetables , stir couple of times , cover and cook, add in the prawn heads .

Cook for 5 to 6 minutes , then add turmeric powder salt , red chilli powder and again cover and cook — Vegetables will release some water —

Lastly add some sugar — remove the lid and cook in high flame till all the water dries up—

Your ghonto is ready to be served —- yes it’s that simple —– 🙂