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Jhinga Achaar
Method
- Mix oil and whole red chillies. Cook covered, at HIGH for 2 minutes.
- Mix in the ginger-garlic pastes and cook uncovered, at HIGH for 3 minutes.
- Add the shrimps. Mix and cook uncovered at HIGH for 7 minutes, stirring once.
- Mix in the chilli powder, turmeric, salt, vinegar and cook covered at 70% for 7 minutes.
- Add the achaar masala, mix well, cool and serve.
- To store, transfer into a clean, sterile jar, with an airtight cover and refrigerate.
Ingredients:
1 kg shrimps-shelled and de-veined
2 tbsp whole red chillies
2 tsp ginger paste
2 tsp garlic paste
2 tsp kashmiri chilli powder
� tsp turmeric powder
2 tbsp malt vinegar
1 tbsp masala from aam ka achaar
1 kg shrimps-shelled and de-veined
2 tbsp whole red chillies
2 tsp ginger paste
2 tsp garlic paste
2 tsp kashmiri chilli powder
� tsp turmeric powder
2 tbsp malt vinegar
1 tbsp masala from aam ka achaar
