Halwai April 8, 2021

Ingredients:

• 1 bunch – Spinach (washed, cut into pieces)
• 1/2 – small Brinjal
• 1 – medium-sized Potato
• 6 – medium-sized radish
• 20 – medium-sized shrimps
• 1 – large Onion (finely chopped)
• 1/2 tbsp – Ginger paste
• 2 tbsp – white Vinegar
• 1.5 tbsp – Turmeric powder
• 1 tbsp – Curry leaves powder
• 1/2 tbsp – Sugar
• 4 – dry Red Chillies
• 2 – Bay Leaves
• 1/2 tbsp – panchpuran
• salt to taste

Method:

  1. Wash the shrimps and marinate with vinegar, salt and 1/2 tbsp of turmeric powder for at least half an hour.
  2. Cut potato, radish and brinjal into small pieces.
  3. Heat oil in a deep-bottomed vessel, add panchphoron, dry red chillies and bay leaves.
  4. When they start to splutter, add chopped onions and fry until golden brown.
  5. Add the vegetables and fry for 2 mins.
  6. Mix turmeric powder, curry powder, sugar, salt and ginger paste in half cup of water. Pour it on to the vegetables.
  7. When the water nearly dries up, add the shrimps.
  8. After 3 mins, add spinach and cover the lid.
  9. Add one glass of water and leave on medium flame.
  10. Check for salt and cook for 10 mins.

Recipe courtesy of Varsha