Colmi Ne Bheeda No Patio
|Prawns||500 Gram, shelled, cleaned and deveined|
|Okra||500 Gram, sliced and deep fried till crisp but green (Bhindi)|
|Onions||2 , sliced|
|Green chilies||4 , seeded and chopped|
|Coriander leaves||2 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Red chilies||4 , soaked in a little vinegar (Goa / Kashmiri Variety)|
|Vinegar||2 Teaspoon (Or As Desired To Soak Chilies)|
|Cumin seeds||2 Teaspoon|
|Limes||1⁄4 Cup (4 tbs) (Juice Of 2 Lime)|
|Sugar||1 Tablespoon (Or To Taste)|
|Sesame seed oil||2 Tablespoon|
Rub prawns with salt and lime juice and leave for half an hour.
Grind garlic, cumin seeds and chillies in vinegar in which chillies were soaked.
Add turmeric and mix well.
Heat oil and ghee in a lohri or frying pan and lightly brown onions.
Add ground spices and saute for 1-2 minutes.
Add prawns and cook for 2-3 minutes.
Add okras, coriander leaves, green chillies, salt and sugar to taste.
Mix well, saute for 1-2 minutes and serve with hot rotlis.