An absolute delicious recipe for the lovers of dry fish!
Ingredients
Dry Jhinga - 100 grams
Potatoes - 2 medium size
Onion - 1 grounded to a fine paste
Ginger-Garlic Paste - 1 tablespoon
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Salt to taste
Mustard Oil
Method
Step 1 - Dry roast the jhinga & then break their heads. Wash well.
Step 2 - Heat oil. Add onion, ginger-garlic paste & all the dry powdered masala. Saute well.
Step 3 - Add the potatoes & the jhinga, put a little water, cover & cook. It cooks really fast.
Step 4 - Once done, saute well & serve hot.