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Ol Chingri (Prawns with Ol / Jimikand / Elephant Foot Yam)

Ol Chingri, the earthy unpretentious ol /jimikand /yam paired with luscious plump prawns. In a garam masala and ginger perfumed onion-tomato dalna gravy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 200 g elephant foot yam ol / jimikand /, cut into medium sized cubes
  • 1 potato big , cut into cubes (optional)
  • 10 - 12 prawns medium sized , de-shelled and de-veined
  • 2 onions , finely chopped
  • 1 tomato , pureed
  • 2 tsps ginger paste
  • 1/2 tsp chopped garlic
  • 3 - 4 green chillies , slit
  • 1 tsp turmeric powder
  • 1 tsp chili powder red
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 - 2 bay leaves
  • 1 - 2 cardamom green
  • 1 inch cinnamon stick
  • 1 - 2 cloves
  • 21/2 tbsps mustard oil
  • 1/2 tbsp ghee
  • salt to taste

Method
 

  1. Pressure cook the yam cubes till they are just tender. 2-3 whistles I would reckon. Keep aside.
  2. Marinate the prawns with a pinch of turmeric powder and salt. Keep aside.
  3. If you are using potatoes, heat 1 tbsp oil in a kadai, fry the potato cubes till they are light golden. Keep aside on a kitchen absorbent towel.
  4. In the same oil, lightly saute the prawns. Keep aside.
  5. Add the remaining oil to the kadai. When smoking hot, add the crushed cinnamon, cardamom, cloves and bay leaves. Allow the spices to releases their aroma.
  6. Now add the chopped onions and saute till they take a tinge of golden brown. Add the chopped garlic, ginger paste, tomato puree, green chillies, sprinkle a little salt. Cook over a medium flame till the tomato is cooked.
  7. Dissolve the turmeric powder, coriander powder, chili powder and cumin powder in just a little water to make a smooth paste.
  8. Add the paste to the kadai, continue to cook over a medium flame till oil starts to separate from the masala.
  9. Add the fried potatoes and pressure cooked yam cubes. Saute for 4-5 odd minutes. Add 1/2 a cup of warm water, sprinkle in the sugar and give it a hearty stir.
  10. Add the prawns and bring to a simmer. Another 5-6 minutes, I would say. Till the potatoes and yam are tender.
  11. Adjust seasonings and finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder.
  12. Serve hot with rice