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 —-
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 —
- 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
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 —– 🙂