Ingredients:

• 250 g – medium-sized Prawns (shelled, deveined).
• 100 g – cleaned and washed sorrel leaves (gongura leaves).
• 2 green chillies, chopped.
• 2 tsp – Red Chilli powder.
• 6 Garlic pods, chopped fine.
• 2- Onion medium, chopped fine.
• 1/2 tsp – mustard seeds.
• 1/2 tsp – jeera.
• 2 red chilli.
• 1/4 tsp – haldi.
• 1 tsp – coriander leaves, optional.
• 1 to 1/2 tbsp – oil.
• salt.

Method:

1. Cook prawns with 1 tsp of red chilli powder, salt and 2 pinches of haldi with minimum amount of water till they are soft. Keep this aside.
2. Cook sorrel leaves separately with 1 tsp of red chilli powder, green chillies, salt and remaining haldi with very little water, till the leaves are tender.
3. Mash this with a wooden ladle or a masher to a fine paste, keep it aside.
4. Heat oil, add mustard seeds, red chilli pieces. When the seeds splutter add chopped garlic and onion pieces, fry till they become soft and light pink.
5. Now add cooked prawns and sorrel paste.
6. Mix thoroughly and cover with a lid, let it cook for 2-3 mins, so that the prawns are nicely coated with sorrel paste.
7. Sprinkle coriander leaves (optional).
8. Check salt and remove from the fire.

Recipe courtesy of Uma Devi Ramachandra