Amarnath Leaves(Thotakura) with Dry Prawns

Dry Prawns are a favorite in-house.
They go well when cooked with cabbage, bottle-gourd, ridge gourd or plain tomato.
However my favourite remains the one with Amarnath leaves/thotakura.
I love all greens and amarnath leaves/thotakura are no exception.

Though my mom used to prepare this - i fell in love with it all over again when my pedhamma prepared it.
Since then it has become a regular at our home.

As always every recipe i put down will have one or the other memories.
The prawns i used today were from Kakinada.
My good friend S got them. 
Kakinada is a b'ful sea coast place in Andhra Pradesh.
You get a variety of fish, prawns there.
We've been there couple of years back.
We had great time in the sea shore, spending time with my nieces, not to forget the food.
We've been to Uppada - place known for sarees. I did blow out.

Coming back to the recipe this does need much spices or seasonings.
I use lot of garlic, green chillies n thats it.
Prawns n amarnath diffuse the flavors n tastes yumm.

Easy to cook.
Preparaton Time : 10 Mins
Cooking Time : 10 Mins

Ingredients:

• Green Chillies - Slit : 6
• Garlic Pods - Minced : 7
• Onion - Medium - sliced : 1
• Turmeric - 1/2 Tea Sp
• Ginger Garlic Paste - 1/2 Tea Sp
• Salt - 1/2 Tea Sp
• Oil - 1 Tb Sp
• Coriander - For garnishing
• Amarnath Leaves : 2 Bunches
• Dry Prawns - 20

Method:

• Wash amarnath leaves n prawns(seperately) in salted water.
• Heat a pan and add  oil( I'm very low on oil - you might add more acc to your taste)
• Once the oil is hot - add garlic n green chillies.
• Add sliced onions n salt.
• Stir well.
• Once the onions are translucent add turmeric , ginger-garlic paste.
• Stir well.
• Add washed dry prawns.
• Stir well.
• Add chopped amarnath leaves n stir well.
• Keep covered for around 10 minutes or till done.
• Do check at regular intervals and stir if required.

Garnish with coriander and serve hot with rice or roti.