BRINJAL AND PRAWN CURRY

Ingredients

300 gms Brinjal cut into small cubes

200 gms Prawns, cleaned, washed and marinated with turmeric and salt

1 medium Onion chopped fine

1 green chilli chopped fine

3 cloves garlic chopped fine

1 inch ginger chopped fine

1 bunch coriander leaves chopped

1 tomato chopped

1/2 tsp of turmeric powder, chilli powder, garam masala powder, cumin powder, coriander powder

3/4 tsp salt

1 cup coconut milk

Method:

Place a deep pan on stove and add 1 tablespoon oil. When it is hot add the chopped onion and fry for a minute. Add ginger, garlic and green chilli and fry for 3 minutes. When mixture has turned slightly brown add the spices, salt and chopped tomato. Mix well and fry for 3 to 5 minutes, adding little water when it becomes dry.

Add the brinjal cubes and coriander leaves, mix well and fry for a minute. Add two cups of water, cover and let it cook for 5 minutes. Add the marinated prawns and cook for another 5 minutes. Add the coconut milk, mix, check for salt and let it cook for 3 to 5 minutes.

Brinjal and Prawn Curry is ready

Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

Ingredients:

1  Brinjal

1.5 Onions

4 Green Chillies

1 Tsp Red Chilli Powder

3/4 Tsp Turmeric Powder

1 Tsp Salt

750 gms Yoghurt

Oil for frying

Coriander Leaves for Garnishing

Method:

Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.

Slice Onions into rings and slice the green chillies

Beat the Yoghurt slightly till it becomes smooth (no lumps).

In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.

In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.