Recipe for Charred Phodshi Prawns

This recipe is part of the Bombay Canteen's Taste of the Wild festival, showcasing the wild edibles of Maharashtra.
Maharashtra's Sahyadri tribals are veteran forest farmers but the wild produce they consume, and their extensive indigenous knowledge, remain largely unrecognised. To them, wild foods are more than ingredients, instead a whole ecosystem enmeshed within their culture and way of life.
Pop by the Bombay Canteen between July 1st and August 31st to sample these nutritious and delicious wild foods, or cook them at home with these easy-to-follow recipes.

Besides tossing them in with prawn for a fresh and hearty salad, phodshi is a versatile ingredient that is a joy to experiment with. Add the greens to dal, to fish curries, or simply toss it into a dry sabzi with channa dal and spices.

Recipe: Charred Phodshi Prawns

Ingredients
250 g prawn
1 onion, sliced
3 cloves garlic, chopped fine
2 tomatoes, chopped
2 green chillies, chopped
3-4 dry shrimp
2 tbsp peanuts, roasted
1/2 tsp tamarind paste
1 bunch phodshi greens
12-15 cherry tomatoes
2 tbsp oil
Salt, to taste

Method
Heat oil in a heavy bottomed pan.
Add the onions and garlic, and cook on medium high, until the onions soften and the garlic turns golden brown.
Now add the chopped tomatoes, and cook for 6-8 minutes.
Add the green chillies, dry shrimp, and peanuts, and sauté for a few minutes longer.
Puree the sauce to a smooth consistency.
Season with salt and tamarind paste, and set aside.
In a large pan, heat oil on a high flame and add the phodshi greens and cherry tomatoes.
Once charred, add the prawns, a bit of sauce, and toss well to combine.

The Bombay Canteen is a restaurant and bar in Mumbai that celebrates all things Indian. You can follow them here.

ALSO ON THE GOYA JOURNAL