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Koota Per Eeda Recipe
|Onions||500 Gram, sliced|
|Turmeric powder||1 Teaspoon|
|Cumin powder||2 Teaspoon|
|Masala powder||2 Teaspoon|
|Tamarind||50 Gram, infused in 1/2 cup water|
|Rice flour||1 Tablespoon|
|Lime juice||1 Teaspoon|
|Green chilies||4 , seeded|
|Coriander leaves||2 Tablespoon|
Calories 627 Calories from Fat 347
% Daily Value*
Total Fat 39 g60.3%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 683.3 mg
Sodium 607.6 mg25.3%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3.5 g14%
Sugars 13.9 g
Protein 41 g81.9%
Vitamin A 27.9% Vitamin C 65.7%
Calcium 21% Iron 38.3%
*Based on a 2000 Calorie diet
Leave for half an hour and then rub with rice flour.
Place in a large sieve and rinse well.
Heat fat in a frying pan large enough to hold eggs and mixture and fry onions till light brown.
Add garlic, coriander leaves, green chillies, turmeric, chilli powder, cumin powder, dhan sakh masala and salt.
Saute for two minutes.
Add shrimps and cook for 1-2 minutes.
Add strained tamarind juice and cook dll juice is absorbed.
Lower heat, spread mixture evenly in pan, make depressions in it, break eggs in depressions and sprinkle with salt.
Cover pan with an inverted lid, lower heat pour water on lid and cook till eggs are set.
One can use ambar which is larger than kooto (shrimps) or very small mud fish (levti) which are found in the estuaries of the rivers and streams of Gujarat.