Ingredients
•Prawns (kolambi/jhinga),peeled and deveined 250 grams
•Spinach leaves (palak) 25-30
•Fresh fenugreek leaves (methi),chopped 2 tablespoons
•Oil 1 tablespoon
•Onion ,chopped 1 medium
•Garlic 7-8 cloves
•Ginger,roughly chopped 1 inch piece
•Green chillies 3
•Raw mango,roughly chopped 1/3
•Fresh mint leaves 5-6
•Salt to taste
•Turmeric powder a pinch
Method
Heat oil in a non stick pan, add onion and saute. Grind garlic cloves, ginger, green chillies, raw mango and fresh mint leaves in a mixer to a coarse paste.
Put the paste in a bowl and add salt. Rinse the mixer jar with 2 tbsps water and add to the bowl.
When the onions turn light golden, add fenugreek leaves and continue to saute. Add prawns to the bowl and mix well.
Chop spinach leaves roughly and add to the pan. Add salt and mix. Add turmeric powder and mix and saute till almost dry.
Add prawns and mix and cook on high heat till the prawns are done. Serve hot.