Ingredients

• ½ kg - tiger prawns (preferably)
• 2 bunches spring onions
• 4 tbsp - oil
• 1.5 tsp - cumin seeds
• salt to taste
• ½ tsp - turmeric powder
• 2 tsp - red chilli powder
• finely chopped coriander leaves (to garnish)

How to Make Sukkha Jheenga (Dry Prawns)

• Clean, de-vein and wash the prawns well.
• Chop the spring onions into pieces.
• Retain the stem of one spring onion and chop it finely.
• Heat oil in a kadai. Add cumin seeds.
• When the seeds splutter, add the spring onions.
• Fry the onions on a medium flame till golden.
• Add salt and turmeric powder and saute for 2 mins.
• Add prawns, red chilli powder and mix well.
• Add the chopped greens and mix well.
• Cook on a low flame, mixing at regular intervals till the prawns are done.
• Garnish with coriander leaves.
• Serve hot as a snack.