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Dry Shrimps and eggplant
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Chef :
Mona SantoshDry Shrimps and eggplant
#masterclass -8
In Mumbai dry shrimps are sold in all local fish markets and supermarkets. While dry shrimps chutney is a local delicacy, this recipe is made in many Maharashtrian households.
Ingredient
Food ration :
4 servingsCooking time :
30 minutes
1 cup
dry shrimps
1 cup
baigan/eggplant cubes
1 tsp
ginger garlic paste
1 tsp
coriander powder
1/2 tsp
chilli powder
1/2 tsp
garam masala powder
1/4 tsp
turmeric powder
1 tsp
mustard seeds
3 tbsp
Oil
Cooking instructions
* Step 1
An hour before you start cooking, clean the shrimps, wash it quite a few times draining off sand particles and salt. After washing them soak in water for at least 30 minutes.
* Step 2
Drain and squeeze out all the water, keep aside.
* Step 3
Heat up oil, add mustard seeds. Crushed garlic and green chillies followed with chopped onions. When they turn golden brown add ginger garlic paste and sauté for a minute more.
* Step 4
Add chopped tomatoes, turmeric, chilli and coriander powder. Fry till the tomatoes get mushy.
* Step 5
Add shrimps and kokum with its water. Mix well. stir fry on medium-high heat.
* Step 6
Add eggplant cubes, cover and cook until they are cooked. Taste and add salt accordingly.
* Step 7
Lastly, add garam masala powder. Cook without lid till its done. Serve it as a side dish.
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