Shrimp- 300grams, Kakharu - 500 grams
Phutana- 1 teaspoon, Garlic - 6 cloves
Turmeric - 2 teaspoon, Salt
green chillis- 2, Dry red chillis - 2
Tamarind paste - 1 teaspoon, Oil

Peel shrimp and wash well. Marinate with salt and 1 teaspoon turmeric.
Cut kakharu into thin long (1 inch) pieces.
Heat 1 teaspoon oil in a pan. When hot, add kakharu and 1 teaspoon turmeric and salt. Cook covered for 5 mins
under medium flame. Then add the shrimp to the kakharu and cook them together till kakharu is soft. Take off the stove.
Crush 2 cloves of garlic and set aside. Heat 1 teaspoon of oil, add phutana, dry red chillis and crushed garlic.
When they start to brown, add kakharu and shrimp to it. Cook on high flame. Add tamarind paste and stir well.
Crush rest of the garlic with chopped green chilli and add to the kakharu. Stir well for 2 more minutes and take it off the stove.
Note: Tamarind makes the dish sour. So adjust accordingly.

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