Sodyachi Bhaji with Jowar Bhakri

Instructions

1. 1

   Prepare the Dried Prawns (20 minutes)

   • First, clean the dried prawns (sode) by removing any heads, tails, or visible impurities.
   • Place the cleaned prawns in a bowl and cover them with warm water. Let them soak for 15-20 minutes. This step is crucial for rehydrating them and making them tender.
   • After soaking, drain the water completely. Rinse the prawns thoroughly under cold running water 2-3 more times to ensure all sand and grit are removed.
   • Gently squeeze out any excess water from the prawns and set them aside.
2. 2

   Create the Masala Base (12-15 minutes)

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, mashing them with the back of your spoon, until they become soft and pulpy.
   • Lower the heat and add the turmeric powder and Malvani masala. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
3. 3

   Cook the Curry (15 minutes)

   • Add the prepared dried prawns to the pan. Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
   • Stir in the fresh grated coconut and mix well.
   • Pour in 1 cup of warm water and add salt to taste. Stir everything together.
   • Bring the curry to a gentle simmer. Then, cover the pan with a lid and reduce the heat to low.
   • Let it cook for 10-12 minutes, or until the prawns are tender and the gravy has thickened to a semi-dry consistency.
4. 4

   Garnish and Serve (2 minutes)

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
   • Gently mix everything one last time.
   • Let the Sodyachi Bhaji rest for at least 5 minutes to allow the flavors to meld.
   • Serve hot with traditional accompaniments like rice bhakri, chapati, or steamed rice.