Discover Authentic East Indian Flavours with Dry Shrimp and Brinjal
Enhance your palate with an authentic East Indian flavour when you make Dry Shrimp and Brinjal with bottle masala
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.