Sunkta ani Mogay Losun Meeri Curry (prawns & madras cucumber in a garlic-pepper curry) - Ivan uncle

Recipe by Ivan Pereira

Ingredients:

1 kg mogay/benda (madras cucumber/okra)

1/2 kg prawns

salt to taste

1 tsp vinegar 

For grinding:

2 large onions
4 cloves garlic

2 1/2 tbsp jeera / cumin seeds 
1 1/4 tbsp coriander seeds

1 tsp turmeric powder

1 tsp peppercorns

8-10 long byadgi chillies 

4 small round red chillies (motwi mirsang) 

2 marble size tamarind balls or 1 1/2 tsp tamarind paste

For seasoning:

10 small cloves garlic with skin (crushed)

1-2 sprig curry leaves 

3 tsp oil

Steps:

1. In a dry grinder, add the cumin, coriander, peppercorns, dry byadgi and short round chillies and powder them. 
2. Add the powdered spices, garlic and tamarind to a mixie jar and grind to a fine paste with 1 - 1 1/2 cups of water and keep aside. 
   
   
3. In a cooking vessel, heat oil. Add garlic. Once it browns, add curry leaves and fry for 10 seconds. 
4. Add the ground masala and masala water, bring to a boil. 
5. Add the mogay and vinegar. Adjust the gravy consistency with hot water if required and boil till mogay is 80% cooked.
6. Add the prawns, salt and bring to a boil. Switch off the gas.
7. ENJOY!