Ingredients

• Dry prawns- 250g
• Sorrel/gongura-75to100g
• Onion-2, medium, cut into small pieces
• Green chillies-5-6
• Red chilli powder-1/2tsp
• Haldi-2pinches
• Salt
• Peeled and crushed garlic-5-6
• Oil-3-4 tbsp
• Chopped coriander-2tsp, optional

How to Make Dry prawns delight

• Pick sorrel leaves, wash them in plenty of water to remove dust and sand.
• Drain in a colander for a min, then cook it with green chillies, salt and haldi (with a little water if necessary) till soft. Mash and keep it aside.
• Fry the dry prawns in 2 tbsps of oil for 3 to 4 mins, till raw smell goes.
• Remove them into a plate and keep aside.
• Add the remaining oil to the same khadai (in which the prawns are fried).
• Add garlic and onions, and fry till the onion becomes soft and pink.
• Add prawns, sorrel paste, red chilli powder, mix well. Let it simmer for 3 to 4mins (with lid on). Stir once or twice, so that every thing blends well.
• Check for salt and sprinkle chopped coriander and remove. Serve this side dish with hot plain rice.