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Yetti Basale Gassi



1 Dozen- big Prawns
½ kg- Malabar Spinach
½ grated coconut
1 tbspn coriander
½ tspn cumin
¼ tspn mustard
5-6 methi seeds
½ tspn turmeric powder
5 red chili’s(3 short & 2 long)
½ marble size tamarind
½ onion
3 garlic flakes

For Seasoning:

½ finely sliced onion
1 sprig of curry leaves
1 red chili (short)
1 tbspn oil
1 tspn ghee


1.Clean & devine the prawns & keep aside
2.Roast Coriander, cumin, mustard & methi
3.Fry the chili separately & keep aside. In the same pan, add oil and fry the onions and garlic. When it turns brown, add the grated coconut and fry well.
4.Now grind all the roasted spices along w/turmeric & tamarind to a fine paste.
5.In a vessel add spinach w/little water & when half cooked, add the grounded masala.
6.When starts boiling, add prawns and cook for a while. Add salt and pour the seasoning on the dish.

Ref : Homemade Culinary

About Pavanesh D

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