Clean the prawns and transfer them to a bowl.

Add ½ tsp turmeric powder and 1 tsp salt to the prawns. Mix well and keep aside.

Scrape the hard skins of ridge gourd, wash well.

Slice the ridge gourd vertically, and then cut each half into cubes, keep aside.

Peel the potato, cut vertically, and then cut each half into half-round pieces. Wash well and keep aside.

Heat ½ cup of Mustard oil in a kadai/deep frying pan over medium heat.

Start sautéing the prawns (4-5 at a time), cook them briefly for 1-2 minutes maximum, keep aside.

Next fry the potato and ridge gourd pieces for a minute, remove and keep aside.

There should be 3 tbsp oil in the kadai to make the curry, if the rest of the oil is not sufficient add some more oil at this stage.

Temper with nigella seeds. Once it splutters add the onions and sauté until they turn light brown in colour.

Add green chilies, ginger paste, cumin powder, coriander powder, kashmiri mirch powder, salt, and ½ tsp turmeric powder. mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.

Now add 1½ cups of water. Mix and give this a quick boil over high heat. Reduce the heat once the jhol/curry boils, add in the prawns and vegetables. Mix well, cover, and cook over low heat until the vegetables are done.

Add Garam masala powder, mix gently. Garnish with chopped coriander leaves.

Jhinge Chingrir Jhol is ready to serve. Have it hot with steamed rice, Enjoy!