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Ingredients
- Rice Sevai - 1.5 cup
- Prawns - 1/2 kg (washed and cleaned)
- Fennel seeds - 1/4 tsp
- Cardamom - 3
- Star anise - 4
- Cloves - 1 tsp
- Cinnamon Stick - 1 stick (crushed)
- Brinji leaf - 1
- Ginger Garlic Paste - 1.5 tsp
- Green chillies - 3
- Onion - 2 (cut lengthwise)
- Tomato - 1 (chopped finely)
- Mint leaves - 1/2 cup
- Coriander leaves - 1/2 cup
- Turmeric Powder - 1/4 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1.5 tsp
- Garam Masala Powder - 1 tsp
- Salt - as per taste
- Oil - 1 tsp
- Ghee - 2 tsp
Method
- In a large pan, add rice sevai, 1/2 tsp salt and hot water (just after boiling the water, immediately pour to rice sevai).
- Close it and keep it for 5 min.
- Drain the water completely and keep aside.
- Now in a large pan, add oil, all the spices, brinji leaf, onion, ginger garlic paste, green chillies.
- Fry till the onion becomes translucent, now add the tomato, mint leaves, coriander leaves and when tomato becomes soft, add the prawns.
- Add the all the powders specified in ingredients and salt and saute well till the prawns becomes curly in shape.
- If needed, add little water to cook the prawns.
- Now add in the sevai and mix well and keep in heat for 2 to 3 mins and add ghee mix again and serve hot, garnishing with corinader leaves.
- If needed, lemon juice can be added. (optional).
