Chingudi Chhecha

Prepare the Garlic-Chili Crush

• Using a mortar and pestle or a small grinder, coarsely crush the peeled garlic cloves and green chilies together.
• Aim for a rough, chunky texture, not a fine paste. This is crucial for the dish's characteristic texture.

Sauté the Onions

• Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat. Wait until it becomes fragrant and you see light smoke.
• Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent with light golden edges.

Cook and 'Chhecha' the Prawns

• Add the marinated prawns to the pan. Stir-fry for 3-4 minutes until they turn pink and curl up. Be careful not to overcook.
• Add the crushed garlic-chili mixture and the remaining 1/2 teaspoon of salt. Sauté for another 2-3 minutes until the raw aroma of garlic disappears.
• Using the back of a sturdy spatula or spoon, gently press down and crush some of the prawns against the pan. This 'chhecha' (crushing) step helps release their flavors and creates the signature rustic texture.

Garnish and Serve

• Turn off the heat. Stir in the freshly chopped coriander leaves.
• Let it rest for a minute for the flavors to meld. Serve hot as a side dish with Pakhala Bhaat or simple steamed rice and dal.