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A rustic and flavorful Maharashtrian curry featuring rehydrated dried prawns cooked with onions, tomatoes, and aromatic spices. This coastal delicacy packs a punch of umami and pairs perfectly with rice bhakri for an authentic meal.
For 4 servings
Prepare the Dried Prawns (20 minutes)
Create the Masala Base (12-15 minutes)
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A rustic and flavorful Maharashtrian curry featuring rehydrated dried prawns cooked with onions, tomatoes, and aromatic spices. This coastal delicacy packs a punch of umami and pairs perfectly with rice bhakri for an authentic meal.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 233.53 calories per serving with 16.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry (15 minutes)
Garnish and Serve (2 minutes)
Add one medium potato, peeled and cubed, along with the onions. The potatoes will absorb the curry's flavor beautifully.
Incorporate 1-2 drumsticks, cut into 2-inch pieces. Add them when you pour in the water and allow them to cook until tender.
Increase the amount of Malvani masala to 2 teaspoons or add a pinch of red chili powder for extra heat.
For a richer, creamier gravy, substitute half of the water with thin coconut milk.
Dried prawns are a concentrated source of protein, which is vital for muscle repair, building new tissue, and supporting overall body functions.
Prawns contain beneficial omega-3 fatty acids, which are known to support cardiovascular health, reduce inflammation, and promote brain function.
This dish offers important minerals like phosphorus and calcium from the prawns, which are crucial for maintaining strong bones and teeth.
The blend of traditional spices like turmeric and Malvani masala not only adds incredible flavor but also contributes antioxidants and anti-inflammatory properties to the dish.
A single serving of Sodyachi Bhaji contains approximately 220-250 calories, depending on the amount of oil and coconut used. It's a relatively moderate-calorie dish, rich in protein.
Yes, in moderation. It's an excellent source of high-quality protein from the dried prawns. The use of coconut oil provides healthy fats. However, it is a savory dish, so be mindful of the salt content. It's best enjoyed as part of a balanced meal with bhakri or rice.
If Malvani masala is unavailable, you can substitute it with Agri Koli masala or create a mix of 1 teaspoon of red chili powder, 1/4 teaspoon of garam masala, and 1/4 teaspoon of coriander-cumin powder.
While the authentic flavor comes from dried prawns, you can use fresh prawns. If using fresh prawns, add them during the last 5-7 minutes of cooking, as they cook much faster and can become tough if overcooked.
Store leftover Sodyachi Bhaji in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.