Koota Per Eeda
|Onions||500 Gram, sliced|
|Turmeric powder||1 Teaspoon|
|Cumin powder||2 Teaspoon|
|Masala powder||2 Teaspoon|
|Tamarind||50 Gram, infused in 1/2 cup water|
|Rice flour||1 Tablespoon|
|Lime juice||1 Teaspoon|
|Green chilies||4 , seeded|
|Coriander leaves||2 Tablespoon|
Clean shrimps well and rub with salt and lime juice.
Leave for half an hour and then rub with rice flour.
Place in a large sieve and rinse well.
Heat fat in a frying pan large enough to hold eggs and mixture and fry onions till light brown.
Add garlic, coriander leaves, green chillies, turmeric, chilli powder, cumin powder, dhan sakh masala and salt.
Saute for two minutes.
Add shrimps and cook for 1-2 minutes.
Add strained tamarind juice and cook dll juice is absorbed.
Lower heat, spread mixture evenly in pan, make depressions in it, break eggs in depressions and sprinkle with salt.
Cover pan with an inverted lid, lower heat pour water on lid and cook till eggs are set.
One can use ambar which is larger than kooto (shrimps) or very small mud fish (levti) which are found in the estuaries of the rivers and streams of Gujarat.