PRAWNS WITH RED LEAFS

10 Jun

PRAWNS WITH RED LEAFS

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This is actually an accidental dish. As they say “Nessasity is the mother of invention”. I had wanted to make prawns with sour green leafs (or gongura as they are most commonly called in andhra pradesh). But that vegetable is very rarely found here so i substituted it with these freely available red leafys and just little tamarind to give a hint of sourness. And it turned out good if not better.
If you are in india or gongura leafs are available near you, do try and make with the real thing. Its one of the famous delicacies of south indian cuisine.

Lal shak (red, leafy vegetable) is a very common, fast growing and cheap vegetable of Bangladesh and india.  People eat lal shak due to its attractive colour and taste. Researchers reported that lal shak is one of the major sources of anthocyanins, which are directly involved in protecting use against cancer, diabetes, aging and oxidative damage. Anthocyanins are water-soluble chemicals which are mostly available in berries (blueberry, raspberry, strawberry, etc.). Recently researchers found that 100g lal shak contains 250-667 mg anthocyanins whereas 100g berries contain 25-648 mg anthocyanins. However, berries are expensive and also not available in our country. Therefore, lal shak can be our source of anthocyanins. So it might be suggested that we should eat lal shak regularly to get good health and longer life.

Amaranth red leafys

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serves 4. Time :- 25 minutes

Ingredients :-

  • #  coriander pwd – 1/2 tsp
  • # prawns – 500 grms
  • # cumin seeds pwd -1/2 tsp
  • # garamasala pwd – 1 tsp
  • # gingergarlic paste -1 tsp
  • # red leafs bunch- 1
  • # green chillies – 4
  • # murstard – 1/2 tsp
  • # oil – 1 tsp
  • # onion – 1
  • # salt
  • # tamarind paste – 1 tsp

 

METHOD:-

Take a pan ,heat oil add finely chopped green chillies, red leaves mix well and cook for 3…4 minutes. Take it from the pan and keep aside.
In the same pan add oil, murstard seeds, chopped onion, salt, once onions are olden in colour add ginger garlic paste, coriander pwd, cumin pwd, and shrimp mix well let it cook for few min then add the red leafs and tamarind paste. Let it cook on low flame for some 7…8 minutes. Sprinkle garam masala powder and switch off the flame. Serve hot with rice or phulka.

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you may also like PRAWNS DRY MASALA , PRAWNS & CHICKPEAS PULAV , PALAK CHICKEN , MUTTON PULAV

 

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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