Jawla Vangi Recipe | Dried Shrimps Recipe | Dried Prawns Recipe
Jawla is the Maharashtrian name for Dried Shrimps or Dried Prawns. It is cooked in many styles and this particular one focuses on it's collaboration with Vangi or Baingan or Brinjal or Eggplant.
Ingredients - Brinjal cut into cubes & soaked in water, Jawla cleaned & soaked in water, Onion cut into slices, Red Chilli Powder, Turmeric Powder, Hing or Asafoetida, Garam Masala Powder, Salt to Taste & Freshly Cut Dhaniya Patti or Cilantro Leaves.
Heat some oil in a pan and add onion along with a little bit of cilantro leaves. The fried cilantro leaves add a unique flavour to your tadka. Add hing or asafoetida and cook till onion turns golden brown. Now strain the water from the brinjal cubes and add them. Add Red Chilli Powder, Turmeric Powder and Garam Masala Powder. We need to remember that dried fish has a reasonable amount of salt in them, so add salt accordingly. Do not mix the ingredients at this point of time. Cover the pan with a lid and add water in the lid, making a water lid. A water lid helps us cook using the steam built inside the vessel because of water in the lid above. After 5 minutes, open the lid and mix eveything propery. Cover the pan with the water lid and cook for 5 more minutes. After 5 minutes, open the lid. If the Jawla is dry enough, turn off the flame. If not, cook till it is dry enough. Finally, add the cilantro leaves and Jawla is ready to be served with love, for TASTE!
Jawla Vangi is commonly eaten along with Rice Bhakri along the coastal belt of Maharashtra, especially Mumbai and adjoining areas.
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