Sukha Jawla Wanga Batatchyachi Bhaji Recipe: Dried Prawns With Brinjal And Potato

Annually, round this time in April, there’s a reasonably curious and odd culinary custom that performs out with a virtually clockwork precision all over the place India’s coastal belt. This occurs until simply prior to the mighty monsoons besiege us, come mid-June. Name it superstition or simple previous science-backed truth, however in those coastal communities – specifically alongside Maharashtra’s Konkan belt and Goa – contemporary fish is sort of by no means ate up in months with out the alphabet ‘R’ of their names. This implies, from the month of Might via to the tip of August, the differently seafood-obsessed communities are compelled to depend on a gradual provide of dried fish.

This is the reason copious quantities of sea meals – be it bombil (Bombay duck), sardines, mackerel and lots of different kinds of fish are laid out to desiccate and dry out beneath the tough, unyielding summer season solar. Some laying flat, beneath the protecting ‘veil’ of fishing nets and muslin fabric, whilst others strung up on latticed stands created from bamboo poles.

In particular in Maharashtra’s Malvan area, there’s one such seafood product that shines the brightest (pun meant!) all over this era. I am speaking in regards to the tiny, slightly 2 mm-long prawns referred to as jawla. Those minuscule crustaceans are scrumptious to consume when made into a bunch of dishes and accompaniments like a highly spiced curry, a ground-up chutney or some of the many dry, vegetable-enhanced facet dishes referred to as bhajis that the prawns in finding themselves as the primary component in.

One such bhaji is the Sukha Jawla Wanga Batatchyachi Bhaji that sees the jawlas sharing house with bits of quarter fried child wangi (brinjal or eggplant), and boiled batata (potato) cubes. All this jazzed up with a larder filled with spices, souring brokers like kokum, uncooked mango and lime juice and garnished with coconut scrapings and chopped contemporary coriander leaves.

Additionally Learn: Gavti Bombil (Bombay Duck) Chutney: A Easy, Rustic Preparation From Maharashtra

And whilst I have at all times cherished this preparation, which may also be made by means of stuffing the jawlas and potatoes in the entire brinjal, I am unhappy to mention that I have by no means in point of fact tried to make it myself. Until now this is!

So, I used to be overjoyed, when on a contemporary commute to Jaipur of all puts, I used to be proven easy methods to make it from scratch. It so came about that I used to be staying on the Fairmont Jaipur, the place the resort’s chef de delicacies, Ajinkya Shettye-a native Mumbai lad-not simply made a bowlful of the divine bhaji for me, however he additionally readily parted together with his circle of relatives’s recipe for the dish. That exact same recipe is reproduced advert verbatim under in your cooking and eating excitement.

Please cross forward and observe my ‘3 R Philosophy’ on the subject of such hard-to-come-by recipes. Learn, Recreate and Relish!

Sukha Jawla Wanga Batatchyachi Bhaji Recipe:

Recipe courtesy: Chef Ajinkya Shettye, chef de delicacies, Fairmont Jaipur   

Chef Ajinkya Shettye, chef de delicacies, Fairmont Jaipur

Elements: 

• 100 gms sukha jawla (tiny dried prawns)
•  2 huge onions (chopped) 
• 2 medium tomatoes (chopped) 
• 50 gms coriander (chopped) 
• 2 inexperienced chilli (chopped) 
• 1  potato boiled (diced) 
• 2 child brinjals (1/Four fried)
• 2 tbsp coconut oil
• Five curry leaves 
• 20 gms contemporary grated coconut 
• 20 gms uncooked mango (julienne)
• 10 gms kokum (garcinia) 
• 2 tbsp ginger-garlic paste 
• 1 tbsp lime juice 
• 1 tbsp tamarind pulp   
• Salt to style
• 2 tsp cumin seeds (complete jeera) 
• 2 tsp mustard seed 
• 2 tbsp Malvani masala powder 
• 1 tsp purple chilli powder 
• 1 tsp turmeric powder 
• 1 tsp cumin powder 
• 1 tsp coriander powder

Means:

1. Soak jawla in chilly water. Drain away extra water and stay it apart.   
2. Position a pan on medium-high warmth. As soon as sizzling, upload coconut oil with mustard seeds, jeera seeds, inexperienced chillies and curry leaves for tempering and stir for some time.   
3. Upload chopped onions, then tomatoes until translucent. Concurrently upload the ginger-garlic paste until golden brown.   
4. In a bowl combine all dry powder masalas with 50 ml water and make a slurry of this. Then upload this mix to the pan, stir neatly for two mins until cooked totally.   
5. Take the soaked jawla and upload into the pan and stir it neatly for two mins.   
6. Upload boiled potatoes and 1/Four fried child brinjals, kokum, lime juice, and tamarind along with salt and blend them neatly for two mins.   
7. Flip off the flame, upload uncooked mango and freshly grated coconut to the bhaji, duvet with a lid for five mins to get the entire flavours to combine neatly. Modify salt to style, if wanted.
8. Serve the bhaji garnished with freshly chopped coriander and consume with chapati or bhakri.