How much cooking time?

35 min — 15 min prep, 20 min cooking.

Goan Bhende Sungta

Name: Goan Bhende Sungta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: Goa Indian
Ingredients: 2tbsp Coriander Leaves; 2piece Tomato; salt; 1tsp Ginger; 100g prawns; 2piece onion; 1tsp coriander powder; 100g Coconut; 1tsp Garlic; 0.5tsp Turmeric Powder; 1tsp Red Chilli Powder (Lal Mirch); 1tsp Mustard Seeds (Black); 8piece Curry Leaves; 1tsp Urad Dal; 2tbsp Coconut Oil

Okra and dried shrimp curry in coconut masala. Unique Goan combination of vegetable and dried seafood.

Time 35 min · Serves 5 · 192 kcal · North Goa, Goa

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Tomato — 2 piece (chopped)
salt (optional) (whole)
Ginger — 1 tsp (ground)
prawns — 100 g (chopped)
onion — 2 piece (chopped)
coriander powder — 1 tsp (ground)
Coconut — 100 g (chopped)
Garlic — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
Curry Leaves — 8 piece (ground)
Urad Dal — 1 tsp (whole)
Coconut Oil — 2 tbsp (whole)

Method

Wash and prepare all ingredients for Goan Bhende Sungta. Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Add water as needed. Cover and cook on medium flame until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Goan Bhende Sungta?: 192 kcal per plate.
How much cooking time?: 35 min — 15 min prep, 20 min cooking.

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