{
  "type": "article",
  "title": "Make Delicious Jhinga and Black Gram Curry for Kids Without Onion and Garlic",
  "summary": "If children refuse to eat prawn curry, try preparing it with black gram using this simple recipe. Perfect for festive seasons like Navratri, this dish is cooked without onion or garlic.",
  "content": "In many households, children often hesitate to eat prawn curry and look for something spicy and flavorful instead. Combining prawns with black gram offers a fantastic culinary solution that kids will genuinely enjoy. The resulting preparation tastes so incredible that everyone will finish their meals eagerly. Since the current period marks the auspicious festival of Navratri, this recipe can be prepared entirely without using any onion or garlic.\n\nPreparation Steps and Initial Ingredients\nAccording to Usha, a homemaker from Ranchi, the process begins by acquiring fresh prawns and peeling them thoroughly. After shelling, rinse the prawns properly with water and chop them into very small pieces. Next, take a wok or kadhai and pour three tablespoons of mustard oil into it, allowing the oil to heat up slightly before proceeding with the cooking steps.\n\nAdding Tempered Spices and Soaked Gram\nOnce the oil is sufficiently hot, add cumin seeds, bay leaves, and dried red chilies to create a tempering base and let them sputter. Following this, add soaked black gram to the wok. It is recommended to soak the black gram overnight so that it swells up completely and gets ready within eight hours. Stir the gram in the oil for just about one minute.\n\nMixing Spices and Cooking the Dish\nAfter stirring the gram, add the chopped prawns into the wok. Along with the prawns, incorporate turmeric powder, coriander powder, mixed spices, and salt according to taste. Because it is the season of Navratri, rock salt can also be used as an alternative. Onion and garlic are intentionally left out of this version, though this choice remains entirely optional for those who prefer to include them.\n\nSimmering and Serving Suggestions\nLeave the mixture undisturbed for 25 minutes, after which the prawns will naturally begin to release their own moisture. If the liquid seems excessive, turn the flame to high to dry up the extra water while stirring constantly to prevent sticking. In just a few simple steps, the delicious black gram and prawn curry is ready to serve. Enjoy this phenomenal preparation alongside hot chapatis or crispy puris for a truly satisfying meal.\n\nQuestions & Answers\n\n1. What are the main ingredients used in this prawn curry?\nThis recipe primarily combines cleaned prawns and soaked black gram.\n\n2. Are onion and garlic used in this preparation?\nNo, keeping the Navratri festival in mind, onion and garlic have been omitted from this recipe.\n\n3. How long does it take for the black gram to soak properly?\nThe black gram needs to be soaked overnight, taking about 8 hours to expand fully.\n\n4. How much time is required to cook this dish?\nAfter mixing all the ingredients, the mixture is left to cook for approximately 25 minutes.\n\n5. What can this curry be served with?\nThis flavorful curry can be enjoyed piping hot with either flatbreads or fried puris.",
  "url": "https://trendkia.com/en/food/bacchon-ke-liye-banaye-kaale-chane-aur-jhinga-ki-swadisht-sabzi-47289",
  "category": "Food",
  "publishedAt": "2026-10-13",
  "tags": [
    "prawn recipe",
    "black gram curry",
    "Navratri recipe",
    "kids special food",
    "Ranchi cooking",
    "seafood dish"
  ],
  "language": "en",
  "site": "TrendKia"
}