Ingredients:

• Dry prawns- 250g
• Sorrel/gongura-75to100g
• Onion-2, medium, cut into small pieces
• Green chillies-5-6
• Red Chilli powder-1/2tsp
• Haldi-2pinches
• Salt
• Peeled and crushed garlic-5-6
• Oil-3-4 tbsp
• Chopped coriander-2tsp, optional

Method:

1. Pick sorrel leaves, wash them in plenty of water to remove dust and sand.
2. Drain in a colander for a min, then cook it with green chillies, salt and haldi (with a little water if necessary) till soft. Mash and keep it aside.
3. Fry the dry prawns in 2 tbsps of oil for 3 to 4 mins, till raw smell goes.
4. Remove them into a plate and keep aside.
5. Add the remaining oil to the same khadai (in which the prawns are fried).
6. Add garlic and onions, and fry till the onion becomes soft and pink.
7. Add prawns, sorrel paste, red chilli powder, mix well. Let it simmer for 3 to 4mins (with lid on). Stir once or twice, so that every thing blends well.
8. Check for salt and sprinkle chopped coriander and remove. Serve this side dish with hot plain rice.

Recipe courtesy of Uma Devi Ramachandra