Sungtam Ani Bhendam Chi Kadi
Ingredients
1/2kg prawns, shelled, deviened
clean & washed
1/2kg okra (ladyfingers or bhendi)
washed & diced
3/4tsp mustard seeds
2 sprigs curry leaves
Method
Heat oil. Add mustard seeds and allow it to splutter. Add curry
leaves and fry.
Then add the ground masala and fry for 3 minutes.
Add sufficient water to make gravy of pouring consistency.
Add cut okra and prawns simultaneously, check the salt.
Allow the curry to one boil and then cover the vessel and let the
curry simmer over a
medium flame for around 15 - 20 minutes.
Serve hot with rava dosas or rice.
2 tbsp coconut oil for tempering
salt to taste
For the wet ground masala:
(to be ground very fine and
with as much less water as possible)
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