Prawn patia with khichree
A Parsi dish that's spicy and sweet and sour all at once
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 1h : 10m |
| SERVES | 2-3 |
For Patia
1 huge tomato chopped
3 tsp chilli powder
2 tsp coriander-cumin powder
1 tsp turmeric
1kg onion, sliced and fried brown
Jaggery
3 tsp tamarind water
Salt to taste
2 cups cleaned prawns
For khichree
1 sliced onion
1 tbsp oil
1 tsp cumin
1 cup rice
½ cup mung dal (green gram) (soaked for two hours)
1 tsp turmeric
1 tsp garam masala
Salt to taste
1. To make the patia: Fry the tomato in 1 tsp oil and add all the dry masala. Add onions, jaggery and tamarind water, add salt and bring to boil. Add prawns and cook till done.
2. To make the khichree: Heat oil and lightly fry the onion. Add cumin and rice and dal and stir. Add turmeric, garam masala and salt. Add three cups of warm water, cover and cook till done.
Image courtesy: Shutterstock
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