Jhinge ka Salan with Bagara Rice

Instructions

1. 1

   Prepare the Salan Paste

   • In a dry pan over medium heat, roast the peanuts for 2-3 minutes until aromatic. Add the sesame seeds and roast for another minute until they start to pop.
   • Add the desiccated coconut and roast for 30 seconds until light golden. Immediately remove all roasted ingredients from the pan to prevent burning and set aside to cool.
   • In the same pan, add 1 tbsp of oil and sauté the roughly chopped onion until soft and translucent, about 4-5 minutes.
   • Combine the cooled roasted ingredients and the sautéed onion in a blender. Add about 1/4 cup of water and blend to a very smooth, fine paste. Set aside.
2. 2

   Sauté the Aromatics

   • Heat the remaining 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter. Then add the curry leaves and slit green chillies, and sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala Paste

   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices.
   • Add the prepared salan paste to the pan. Cook on low-medium heat, stirring frequently to prevent sticking, for 8-10 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
   • Stir in the tamarind pulp and salt. Mix well and cook for another minute.
4. 4

   Simmer the Gravy and Cook Prawns

   • Gradually pour in 2 cups of warm water while whisking continuously to ensure a smooth, lump-free gravy. Bring it to a boil.
   • Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer gently for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
   • Gently add the cleaned and deveined prawns to the simmering gravy. Cook for just 4-5 minutes, or until they turn pink and curl up. Do not overcook, as they will become tough and rubbery.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Let the Jhinge ka Salan rest for at least 10 minutes before serving, as this allows the flavors to deepen.
   • Serve hot with Hyderabadi bagara rice, steamed basmati rice, or fresh rotis.