Sukat Javala Recipe, Javala with Samudra Methi, Dry Javala Recipe | Indian Dried Shrimp

Samudra methi  are fenugreek harvested in microgreens. This is easy Sukat Javala recipe made in Samudra Methi. Let me explain Sukat means dry, Javala is dried shrimp and Samudra Methi are fenugreek leaves which are grown on sandy tracts or near the sea. You will mainly find them near coastal areas like Mumbai. This Dried Shrimp recipe is simple to make and tastes yum. It goes well with bread and rice.

Generally dried shrimps are pick in color and vary in sizes from tiny, small to big ones. Dried shrimps goes well with veggies like bottlegourd, pumpkin, brinjal, broad beans Or fenugreek leaves (samudra methi).

Also to avoid confusion please don’t make these shrimps with Fenugreek leaves called as Methi leaves in India. I have made this with samudra methi which are small in size have a distinct smell, flavor and grown in coastal areas. These are easily available in India. They taste great when clubbed with potatoes or shrimps.

I got to make my lunch today so I am running out of time! hence will quickly share the recipe with you.

Let’s make Sukat Javala Recipe step by step:

1. Firstly wash the dried shrimps. Now take a bowl add salt and vinegar. Soak the washed shrimps in it for about 10 to 15 mins.

2. Slice onion, green chilies. Also very important to was the methi leaves as they have a lot of mud. So wash them carefully and after chopping them place them in a wide bottomed dish with water.

3. Take a wok Or vessel add oil. Once oil is hot saute onion and sugar for 3 to 4 mins  Or until it changes color.

4. Add red chili powder, turmeric and coriander seed powder. Mix all nicely for a minute more.

5. Put the soaked shrimps in vinegar. Add them all and saute well for a minute more.

6. It’s time to add the chopped methi leaves into it. Combine all nicely.

7. Cover with a lid and add some water over it and keep for 5 to 7 mins on low flame. You will notice the leaves changing color and becoming tender.

8. After 3 to 4 mins add kokam. Cook without lid for 2 to 3 mins more. Lastly add salt for seasoning.

9. Serve hot with bread Or rice Or bhakris.

Sukat Javala Samudra Methi – Indian Dried Shrimp

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Easy Sukat Javala with Samudra Methi recipe.

Author: Maria@flavorsofmumbai.com

Recipe type: Seafood

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 6 small bunches of Samudra Methi cleaned, chopped ( fenugreek harvested in microgreens)
• 2 tbsp oil
• 2 onion chopped
• 1 green chili chopped
• 3 tbsp vinegar
• 1 tbsp red chili
• 1 tbsp sugar
• 1 t/s turmeric
• 1 t/s coriander seed powder
• 2 kokam (Garcinia Indica)
• salt as per taste

How to make the recipe?

1. Firstly wash the dried shrimps. Now take a bowl add salt and vinegar. Soak the washed shrimps in it for about 10 to 15 mins.
2. Slice onion, green chilies. Also very important to was the methi leaves as they have a lot of mud. So wash them carefully and after chopping them place them in a wide bottomed dish with water.
3. Take a wok Or vessel add oil. Once oil is hot saute onion and sugar for 3 to 4 mins Or until changes color.
4. Add red chili powder, turmeric and coriander seed powder. Mix all nicely for a minute more.
5. Put the soaked shrimps in vinegar. Add them all and saute well for a minute more.
6. It's time to add the chopped methi leaves into it. Combine all nicely.
7. Cover with a lid and add some water over it and keep for 5 to 7 mins on low flame. You will notice the leaves changing color and becoming tender.
8. After 3 to 4 mins add kokam. Cook without lid for 2 to 3 mins more. Lastly add salt for seasoning.
9. Serve hot with bread Or rice Or bhakris.

Notes

1. Please keep the heat on low flame while making this dish.
2. Be careful while adding salt as dried fish generally tend to have a lot of salt by itself.
3. Kokam is added to give a sour flavor if it's not available you can skip it.

Nutrition Information

Serving size: 2 people

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