DRIED SHRIMPS WITH FENUGREEK LEAVES

Dried shrimps with fenugreek leaves (Javla or Sukat with methi )

Sukat or Javla are small size, sun dried shrimps. They are consumed whole with the head and shell on. They are high in proteins. Soda is a larger variety which is shelled and dried.

Dried shrimps are mainly used in Konkan and Tamilnadu. Also it is very commonly used in chinese, thai, vietnamese and japanese cuisine.

I have used the regular fresh fenugreek leaves available in market (avoid the stems completely). This is a dry preparation. This is a wonderful side dish.

Ingredients

100 gms dried shrimps

1 cup fresh fenugreek leaves

½ cup onions (finely chopped)

1 cup tomatoes (finely chopped)

2 green chillies (roughly chopped)

¼ tsp turmeric powder

1 tsp red chilly powder

1/3 cup oil

Salt to taste

How to make

Dry roast the shrimps on medium heat for two minutes. Let it cool completely. Sift through a sieve to get rid of the unwanted tiny parts.

Soak the shrimps in water for ten minutes. Drain the water. Keep aside.

While picking the fenugreek leaves care should be taken that only the leaves should be picked.

Heat oil in a wok. Add the onions. As the onions changes it’s colour add turmeric and red chilly powder.

Add the soaked shrimps and tomatoes. Mix well. Cover with lid. Cook on low heat for 7 to 8 minutes.

The moisture of the shrimps and the tomatoes will help in cooking. Remove the lid. Add salt (only if required).

Break the fenugreek leaves with hand. Add to the shrimp mixture. Sauté uncovered for 2 to 3 minutes or until the leaves are completely wilted and done.
A quick, easy and tasty side dish is ready to eat.