Ukde Tandul Pej with Galmbyachi Chutney

Ingredients

• 1 cup Dried Baby Shrimp (Also known as Jawla or Galmbi, cleaned)
• 1 medium Onion (finely chopped)
• 8 cloves Garlic Cloves (finely chopped)
• 2 tbsp Vegetable Oil
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Salt (Adjust to taste, as dried shrimp are naturally salty)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional, for a tangy finish)

Instructions

1. 1

   Prepare the Dried Shrimp

   • First, clean the dried shrimp (galmbi) by gently sifting them on a plate to remove any sand, grit, or impurities.
   • Heat a heavy-bottomed pan or kadai over low-medium heat. Do not add any oil.
   • Dry roast the cleaned shrimp for 3-4 minutes, stirring continuously until they become crisp, fragrant, and slightly change color. Be careful not to burn them.
   • Once roasted, remove the shrimp from the pan and set them aside.
2. 2

   Sauté the Aromatics

   • In the same pan, heat the vegetable oil over medium heat.
   • Add the finely chopped garlic and sauté for about 30 seconds until it releases its aroma.
   • Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onions become soft, translucent, and light golden brown.
3. 3

   Combine Spices and Shrimp

   • Reduce the heat to low. Add the turmeric powder and red chili powder to the pan.
   • Stir and cook the spices for about 1 minute until their raw smell disappears and the oil starts to separate slightly.