1 cup medium or small sized prawns (royyalu), peel and wash thoroughly
1 cup gongura(sorrel) leaves, washed and dried in shade
2 tbsp ginger-garlic paste
2 tbsp garam masala
1 tbsp turmeric
oil for deep frying
salt as per taste
2 tbsp red chilli powder
1/4 cup coriander powder
Preparation:
- In a bowl, add prawns, 1/2 tbsp turmeric, ginger-garlic paste, salt, 1/2 tbsp garam masala powder and mix well and keep aside for 15min
- After 15min, In a pan add oil and deep fry prawns and drain. Let them cool completely
- In another pan, add 1 cup of oil and add sorrel leaves and fry them till all the moisture evaporates
- Add remaining turmeric, enough salt, chilli powder, remaining garam masala powder, dhaniya powder to the sorrel leaves and mix well
- Add fried prawns to the above mixture and stir well and fry for 2 more min. Let it cool completely before you transfer it to a airtight glass container. This pickle stays fresh for an year!