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Shewalache Sambare
 
Ingredients
 
Shewala 3 Bunches
Onions 2 to 3 medium size
Coconut 1 (Thick [first extract] and thin [remaining extract] coconut milk)
Red Chilly Powder 1 teaspoon
Sambar (Garam Masala) 1 teaspoon
Turmeric Powder teaspoon
Asafoetida (Hing) A pinch
Gram flour (Besan) 2 tablespoon
Tamarind  Small lemon size balls soaked in water
Sugar 2 to 3 teaspoon
Salt To taste
Oil 2 tablespoon
Small Prawns (Karandi) Optional
 
Procedure
 
Remove the outer covering of the shewalas along with the upper orange portion. Then finely chop the remaining lower portion. Finely cut the onions.
 
Heat the oil in thick bottom pan. Fry the finely cut shewalas and onions till golden brown. Then add tamarind extract water, red chilly powder, sambar, turmeric powder and salt. Cook shewalas properly. Smash the shewalas and the onion mixture. Add gram powder (besan) to thin coconut milk and this to the shewalas. Bring to boil till mixture becomes thick then add thick coconut milk and sugar. Boil the mixture and serve hot. The gravy should be of thick consistency.
 
If you want to put prawns, clean and wash prawns and add them when the shewalas are being cooked.
 
Shewalas are seasonal. If you wish to prepare the shewalas at a later date, fry them and refrigerate them in an air- tight container.
 
Personal Touch
 
While chopping the shewalas, remove the orange part carefully for it might cause itching.
 

Meghana (Shaila) P. Rane.

 
 
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prabhu@pathareprabhu.org