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Shrimp Baingan Bharta
By : Method
- Preheat the oven to 450 degrees F (230 degrees C) & bake eggplants on a baking sheet for 20-30 mins, until tender.
- Cool, peel and chop. (OR) Roast the brinjals in the gas flame until tender - then cool and mash.
- Heat oil in a saucepan and fry onions & cumin well, till onions are tender.
- Drain shrimp, pat them dry and add to the onions. Fry well for 2 minutes.
- Add the ginger garlic paste, curry powder, curry powder and tomatoes. Mix well, cover & cook for 1 minute.
- Add the beaten yogurt, eggplant/brinjals and chillies.
- Season with salt and pepper.
- Add 1/4 cup water and cover-cook for 10 mins over medium heat.
- Remove cover, and simmer for 5 minutes. (Add 1 slit green chili at this point of you like it more spicy)
- Drop a dollop of ghee/butter and mix gently.
- Garnish with cilantro/coriander and serve with piping hot rotis.
Ingredients:
1 large eggplant or 4 medium brinjals
1/2 cup dried shrimp - washed well & soaked in turmeric-water
2 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion, finely sliced
1 tbsp ginger-garlic paste
2 springs curry leaves
1 tbsp curry powder
1 tomato, diced
1/2 cup plain yogurt
1 green chilli, chopped
Salt to taste
1/4 bunch cilantro, finely chopped
1 green chili (optional)
A dollop of ghee/butter (optional)
1 large eggplant or 4 medium brinjals
1/2 cup dried shrimp - washed well & soaked in turmeric-water
2 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion, finely sliced
1 tbsp ginger-garlic paste
2 springs curry leaves
1 tbsp curry powder
1 tomato, diced
1/2 cup plain yogurt
1 green chilli, chopped
Salt to taste
1/4 bunch cilantro, finely chopped
1 green chili (optional)
A dollop of ghee/butter (optional)
RECIPES BY MEARL FERNANDES
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