Chingri diye Peajkoli Shim Aloo Chochori

Heat mustard oil in a pan, add the salt and turmeric-marinated prawns, and shallow fry them for about 1 minute. ▶ 1:49 1 min · medium-high

Remove the fried prawns from the oil and set them aside. ▶ 2:08

In the same oil, add the nigella seeds and one broken dry red chili for tempering. Sauté for a few seconds. ▶ 2:16

Add the matchstick-cut potatoes to the pan and sauté for 1 to 1.5 minutes. ▶ 2:24 1.5 min · medium

Create a space in the center of the pan, add the finely chopped onion, and mix it with the potatoes. Sauté until the onion turns translucent and slightly changes color. ▶ 3:22

Add ginger paste and garlic paste, then sauté well with the potatoes and onions until the raw aroma disappears. ▶ 3:44

Add the sliced tomato and stir to mix it in thoroughly. ▶ 4:08

Add the sliced flat beans and onion stalks. Mix all the vegetables together well. ▶ 5:03

Add cumin powder, coriander powder, red chili powder, turmeric powder, slit green chilies, and salt. Mix thoroughly to coat the vegetables with the spices. ▶ 5:28

Cover the pan and cook on medium-low heat for 5 to 6 minutes until the vegetables are cooked through. ▶ 6:44 6 min · medium-low

Uncover, mix the vegetables well, then add the fried prawns and combine everything. ▶ 6:47

Cover the pan again and cook for another 3 to 4 minutes to allow the flavors to blend. ▶ 7:21 4 min · low

Uncover, add the chopped coriander leaves, mix well, and sauté for a final minute before turning off the heat. ▶ 7:26