Chugur Baingan or Tender Tamarind Leaves with Eggplants and dry Prawns

Name: How to cook Chugur Baingan or Tender Tamarind Leaves with Eggplants and dry Prawns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Chugur Baingan or Tender Tamarind Leaves with Eggplants and dry Prawns

#cookpadindia #hyderabadi #lunch Eggplants with Chugur or Tender Tamarind Leaves and dry or fresh Prawns is a lip-smacking dish from the City of Hyderabad. Both the ways it's absolutely amazing. Fresh Prawns are just perfect with the young Tamarind Leaves. It's a great option for everyday meals. Lunch or Dinner both are undoubtedly the best with this flavourful dish.

Ingredient

Food ration :

6-7 servings

Cooking time :

25-30 minutes

200 gm

dry Prawns

400 gm

Green Eggplants

1 cup

Tender Tamarind Leaves or Chugur (either fresh or dried)

3-4 tbsp

Oil

1 tsp

Ginger Garlic Green Chilli paste

chopped Onions

2-3

slit Green Chillies

1 tsp

Red Chilli powder

1 tsp

Salt or to taste

1/4 tsp

Turmeric powder

1/2 tsp

Coriander powder

1 bunch

chopped Coriander Leaves

Cooking instructions

* Step 1

As these are dried one's, soak them first in enough hot water for about 10-12 minutes and then drain well. If desired a pinch or two of Turmeric powder can also be added to it. Rub it well after soaking and then allow it to drain.

* Step 2

In a pan or a kadai, heat oil and saute chopped onions with ginger garlic paste and some slit green chillies. Add the powdered spices too and then finally the dry prawns.

* Step 3

After sauteeing for 3-4 minutes, add eggplants. I have used green one's here. You can use any. Also add shade dried tender tamarind leaves or chugur to it. Mix well. Cover and cook until done. It doesn't take much time to cook. Mix in between with light hands just to make sure that flavour gets absorbed really well.