Enhance your palate with an authentic East Indian flavour when you make Dry Shrimp and Brinjal with bottle masala – it’s an easy recipe that will bring an exotic flair to any meal!
Craving a flavorful and exotic dish? Look no further than this easy-to-follow recipe for dry shrimp and brinjal. The combination of succulent dry shrimp and tangy brinjal and potato delivers an authentic East Indian experience sure to satisfy your taste buds.
Enjoy it with Rice or Jowar Rotis for a satisfying meal. Makes a perfect lunch or dinner menu on a cold rainy day!
Table of Contents
How to Make Dry Shrimp With Brinjal
Prepare the Ingredients.
Start by prepping the ingredients needed to make this delicious dish. You will need –
- Dry small shrimp (javla) – 1 cup (washed and soaked for 10 minutes)
- Potato – 1 medium
- Brinjal – 3 to 4 medium
- Onion, 1 medium chopped
- Tomato, 1 medium chopped
- Ginger, 1-inch chopped
- Garlic, 7 – 8 cloves chopped
- Green chillies – 3 to 4 chopped
- Bottle Masala or Red Curry Masala – 1 tbsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Coriander leaves for garnish
- Kokum – 4 to 5 petals/pieces
- Oil for cooking
- Salt to taste
After preparing the ingredients, you’re ready to move onto the next step.
Sauté the Onions and Tomato.
Start by heating the cooking oil in a pan over medium-high heat. Add the chopped garlic, ginger and chillies and fry for a minute or two. Then add the sliced onions and sauté until translucent. Once done add in the tomato and cook until the tomatoes soften.
Add in the Brinjals, Potato and Shrimp.
Now it’s time to give this recipe a signature East Indian flavour by adding a tablespoon of the East Indian Bottle Masala. Also add in the coriander powder and turmeric powder and fry for a few seconds. Add in the potatoes, brinjal and dried shrimps, kokum petals and salt to taste. Stir till all the ingredients are well combined. Add about 150 ml of water and allow it to cook for about 10 to 12 minutes until the shrimp is cooked through. Then add in the homemade garam masala powder. Finally, mix in some freshly chopped coriander leaves before serving. Enjoy!
Watch the video – Brinjal with Dry Shrimp
Serving Suggestions
Serve with Rice or Rice Rotis.
Serve brinjal and shrimp with rice or jowar rotis or plain steamed rice. Finish the whole meal by serving it with dal – rice or any cooked vegetable of your choice. An onion cucumber salad is a great accompaniment to dry shrimp and brinjal. Enjoy!
Other Prawns/Shrimp Recipes you may like
Prawn Chilli Fry with Potatoes
7 Traditional Indian Style Prawn Recipes Everyone Must Try
Printable Recipe
Discover Authentic East Indian Flavours with Dry Shrimp and Brinjal
Ingredients
- 1 cup Dry small shrimps/jawla (washed and soaked for 10 minutes)
- 1 medium Potato
- 4 medium Brinjals
- 2 medium Onion chopped
- 1 medium Tomato chopped
- 1 inch Ginger chopped
- 7 to 8 cloves Garlic chopped
- 2 Green chillies
- 1 tbsp Bottle Masala or Red Curry Masala
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp Garam Masala Powder
- 2 tbsp Coriander leaves for garnish
- 4 to 5 Kokum petals/pieces
- 3 to 4 tbsp Oil for cooking
- 150 ml Water for cooking
- Salt to taste
Instructions
How to Make Dry Shrimps With Brinjal
- Heat 3 to 4 tbsp oil in a pan and fry chopped ginger, garlic and chillies on medium heat for 2 minutes.
- Then add the chopped onions and fry until translucent. Next add the tomatoes and fry till they soften.
- Add bottle masala or red masala, coriander powder and turmeric powder. Fry for a minute and then add potatoes. Cover the potatoes and cook for 5 minutes.
- Now add the brinjals and soaked shrimps. Adjust salt to taste and add the kokum. Next add water, cover and cook for 10 to 12 minutes.
- Once done, add garam masala powder and coriander leaves. Serve hot with rice rotis or steamed rice. Enjoy!
Notes
- Clean the dry shrimps and wash a couple of times. Soak for at least 10 minutes and then squeeze out all the water before cooking.
- Use kokum as needed. You could also substitute with tamarind pulp.
- You can use spring onions instead of regular red onions.
- Soak brinjals and potato in water after cutting them.
- Adjust salt to taste.
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