Spicy Shrimp & Eggplant
Servings - 2 - 3
INGREDIENTS
Eggplant - 400 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Oil - 30 milliliters
Oil - 30 milliliters
Garlic - 1 tablespoon
Onions - 160 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Water - 60 milliliters
Tomato - 210 grams
Green chili - 2
Water - 120 milliliters
Shrimps - 400 grams
Coriander - 1 tablespoon
PREPARATION
- Take 400 grams eggplant and cut it into pieces.
- Transfer this into a bowl, add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric and mix it well.
- Marinate for 20 - 25 minutes.
- Heat 30 milliliters oil in a skillet, add the marinated eggplant in it and mix it well.
- Cook for 8 - 10 minutes on medium heat or until the eggplant is cooked properly.
- Heat 30 milliliters oil in a another skillet, add 1 tablespoon garlic, 160 grams onions and fry till translucent or until it turns golden brown in color.
- Add 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander powder and mix t well.
- Add 60 milliliters water and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Then, add 210 grams tomato, 2 green chili and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Add 120 milliliters water and mix it well.
- Cover it with lid and cook for about 5 - 7 minutes on medium heat.
- Open the lid and give it a nice stir.
- Now, add 400 grams shrimps and mix it well.
- Again cover it with lid and cook for about 7 - 10 minutes on medium heat.
- Open the lid and give it a nice stir.
- Now, add the cooked eggplant in it and mix it well.
- Add 1 tablespoon coriander and mix it well.
- Cook for another 5 - 7 minutes on medium heat.
- Remove it from heat.
- Garnish with coriander.
- Serve hot with rice.
