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