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chichinga-chingri chachorri

Three long chichinga, kucho chingri, two medium size onion, one tomato and oil, chili, salt, sugar and turmeric powder as per requirement.

Cut/chop chichinga and onion finely in round shape separately. Cut tomato in small pices and chili in two/four pieces.

Heat oil in pan. Fry kucho chingri first and keep aside. Then add Kalo Jira as phoron in hot oil. Give onion first and fry gently for some times. Before it turns brown, add chili, tomato and chichinga. In full heat stir it. When it will look fired and brownish add fried chingri, salt, sugar and turmeric powder and low the heat and cover. Need no extra water. It's own water will boil it. When it will be soft enough, high the heat in full and dry it again. The dish is ready.