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Recipe Name: Shrimp with Vegetables  
Category: Indian Sub Category: Non Vegetarian


Prep Time Cook Time Serves
10 mins 30 mins 2



Medium Shrimp   100 g
Beans   5 - 10
Pumpkin   250 g
Carrots   1 medium
Potato   1 medium
Zucchini   3 - 4 small
Flowers Broccoli   2 cup
Cabbage medium   1/2
Onion   1 large
For Masala:
Panchphoran   1 tsp
(It's a mixture of equal amount of cumin, kalonji, methi, mustard and fennel seeds)
Turmeric powder   1 tsp
Red chilli powder   1 tsp
Salt and a little bit of sugar
Cooking oil


  • Heat oil in a heavy bottomed skillet and put the panchphoran in it. Cut the onions in small pieces and fry them with the panchphoran until golden brown.
  • Cut all the vegetables in medium pieces. Clean, dethread and wash the shrimps and fry them with the onions. Put all the vegetables, salt, sugar and turmeric and chilli powder and fry for about five minutes. Cover the skillet with a lid and set the flame to low.
  • Watch that it does not get burnt at the bottom and sprinkle some water if necessary.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 plate
Amount Per Serving
Calories 250 Calories from Fat 36
% Daily Value'
Total Fat  4 g 6%
Saturated Fat  0 0
Trans Fat  0  
Cholesterol  51 mg 17%
Sodium  124 mg 5%
Total Carbohydrate  49 g 16%
Dietary Fiber   6 g 24%
Sugars   18 g  
Protein   16 g
Vitamin A   266%   * Vitamin C   133%
Calcium   12% * Iron   18%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs