Sukka Javala

Sukka Javala

Javala is dried version of small pink shrimps. These javala can be stored in air tight container for 3 - 4 months. This is essentially a Konkani recipe which is very simple to make. Addtion of raw mango (kairi) gives it a nice tangy taste. You can serve this with chapati or rice. Try this recipe, I am sure you will love it a lot.

Ingredients

2 cups javala

water just enough to soak.

2 onions medium finely chopped

1 tomato chopped

few curry leaves

3 green chillies slit in middle and cut into two halves

2 tsp red chili powder (heaped)

4-5 amsule (kokam)

2 tbsp oil

1 tsp cumin seeds (jeera)

salt as per taste



Method

1) Wash and soak the javala in water for about 30 minutes. Then drain and keep it aside

2) In a kadai or wok heat oil and when it gets hot add cumin seeds, curry leaves and green chillies.

3) Fry for a while and then add chopped onions.

4) When the onion turns brown, add red chili powder, tomato and mix.

5) Add javala and fry so that it is mixed well.

6) Now add salt and amsule (kokum) and mix with the rest of the ingredients.

7) Cover with a lid and let it cook on low heat for about 10 mins

10) Serve hot with chapati or roti



Tips

1) You can add tomato or raw mango (during season) instead of amsule (kokum).

2) Also addition of thinly chopped brinjals or potatoes give a good taste.

Posted in: Indian Cook