Beerakai Endu Royyalu

The Andhra way of making dry prawns in sinqua. We recently got some dried prawns right from coastal Andhra (thank you Chinni!) Hope you enjoy this!!!

Ingredients:
Makes 6 servings
Onion: 1, medium, chopped
Sinqua: 1 (toorai, beerakai)
Red Chilies: 2
Green Chilies: 2
Dried prawns: about 20
Garam Masala: 1 tsp
Cumin: 1tsp (zeera)
Extra Virgin Olive oil: 1.5 tbsp
Turmeric: 1/4 tsp
Ginger-Garlic paste: 1 tsp
Salt and Red chili powder: as per taste

Method:
Soak the dry prawns in water for 1 hour.
Add the oil to a saucepan. Add the cumin seeds and red chilies.
Let the cumin roast for a minute. Add the onions.
Saute till golden, or till the onions are translucent.
Add chopped sinqua (beerakai). Cover and cook till the sinqua gets tender.
Uncover. Add soaked prawns. Saute for 3 minutes.
Add salt, turmeric, chili powder, garam masala and half a cup of water.
Simmer on a low flame for 10 minutes.
Serve hot with rice or rotis.

Nutritional Information:
Per serving, or 36 gms (1/6 th of recipe)
Calories: 58
Calories from Fat: 34
Total Fat: 4 gm (6% of DV)
Saturated Fat: 1 gm (3% of DV)
Trans Fat: 0 mg
Cholesterol: 25 mg (8% of DV)
Sodium: 418 mg (17% of DV)
Carbohydrate: 2 gm (1 % of DV)
Dietary Fiber: 1 gm (2% of DV)
Sugars: 1 gm
Proteins: 4 gm

Vitamin A: 4% of DV
Vitamin C: 10% of DV
Calcium: 2 % of DV
Iron: 5% of DV

Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.

Caloric Breakdown:
Carbohydrates: 14% Fats: 59% Proteins: 27%

Negatives about this dish: This dish has high ratio of omega 6 fatty acids to omega 3 fatty acids, which means it will reduce both the good and bad fats.