Sandhno No Bharuchi Patio Recipe
Ingredients
| 1 1/2 kg jumbo prawns, shelled, cleaned, deveined and salted | ||
| Salt | To Taste | |
| Ghee | 1/2 Cup (16 tbs) | |
| Sesame seed oil | 3 Tablespoon | |
| Onions | 10 Medium (Chop:) | |
| Spring onions | 800 Gram (Chop:) | |
| 50 g green garlic | ||
| 2 pods garlic (medium-sized) | ||
| Turmeric (if available) | ||
| 24 bunches small leafed fenugreek leaves | ||
| Coriander leaves | 2 Tablespoon (Chop:) | |
| 6-8 green chillies, seeded | ||
| Coriander stems reserved from leaves used above | ||
| Turmeric powder | 1 Teaspoon (Grind, together:) | |
| 12 dried red chillies, seeded | ||
| Cumin seeds | 5 Teaspoon (Grind, together:) | |
| Black peppercorn | 2 Teaspoon (Grind, together:) | |
Directions
Mix half ground spices with prawns and keep aside for half an hour.
Heat half ghee and oil in a patio, or broad-based pan.
Add remaining ground spices, and chopped ingredients.
Fry well.
Heat remaining ghee and oil in a frying pan and fry prawns.
Add them to patio.
Mix well and simmer for 3-4 minutes, or till prawns are cooked.
Serve with rotlis or boiled rice and dal or khichdi.
Heat half ghee and oil in a patio, or broad-based pan.
Add remaining ground spices, and chopped ingredients.
Fry well.
Heat remaining ghee and oil in a frying pan and fry prawns.
Add them to patio.
Mix well and simmer for 3-4 minutes, or till prawns are cooked.
Serve with rotlis or boiled rice and dal or khichdi.
Chef
