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Prachi Gaddam
Shevala is a seasonal wild vegetable of suran family which you get in kokan during monsoon season. The stalks of the vegetables are used to make curry after removing the outer coat and pollen part. This vegetable has itchy properties, hence you need to use green leaves which you get along with the bunch or green fruits (kakada) to remove the itchy sensation. This vegetable is made with prawns, chicken or cluster beans. Believe me, It is one of the exotic monsoon delicacies here in kokan.
something different....
Separate shevala stems from bunch
Remove the outer coat of vegetable
Now remove the bottom yellow part
Cut these stems into fine pieces
Wash the vegetable thoroughly and boil in water for 5-10 minutes
Meanwhile roast one big onion and dry coconut on tawa for masala
Grind onion and coconut to fine paste
Heat oil in vessel. You need little more oil for this curry so as to fry the vegetable properly to remove its itchyness. Add tempering to oil
Add finely cut one big onion and saute till soft
Now add shevala and fry well for 5 minutes
Shevala will shrink and become crispier on frying
Add red chilly powder, garam masala, malavan masala, turmeric powder
Mix well and add green leaves which you get along with bunch of shevala
Add ginger garlic paste
Saute well and add tamarind and jaggery
Add prawns
Mix well and add ground onion and coconut masala
Mix everything well. Add some water for the curry to cook
Now cover and cook for 10 minutes
After the prawns are cooked well, and curry starts boiling, add coconut milk, salt and coriander leaves
If you want a little thicker curry, you may add 3 teaspoon besan dissolved in water before the final boil so as to thicken the curry.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Rachna Chadha Sanam Merchant
Farheen Dalvi
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