My love for (aubergines) brinjal pushes my cookery boundries all the time! It’s during these times that I am eternally greatful for the phenomenal meals prepared by my grandmother passed, and in turn my dearest mum! Economic hardships often necessitated vegetable more often than meat in our meals. Dried shrimp has always been an inexpensive way to provide the protein balance to various veggies. The brinjal added bulk and fibre to the meal, rendering a total soul food experience that satisfied many a hungry appetite.
I used dried shrimp in this recipe but it tastes just as good, if not better with fresh shrimp.
Ingredients
100g dried shrimp -Soaked in boiling water to soften (fresh may be used)
1 large brinjal, cubed, if preferred, skinned as well – soaked in salt water for 15-20 minutes
1 tbslp coconut or olive oil
1 small onion finely sliced
1-2 green chilli’s , sliced (optional)
4 cloves garlic, crushed or chopped
1/2 tsp fenugreek (methi) seeds
1/2 tsp black mustard seeds
curry leaves
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala (optional)
1 tomato, grated
Fresh coriander to garnish
Here’s How
- Heat oil in a thick based pot
- Add the fenugreek and mustard seeds and allow to sizzle for a minute or two
- Add onion, chilli, curry leaves, green chilli and braise till onions are soft and translucent
- Now add the powdered spices and mix well.
- Add n the garlic and shrimp and combine well
- Thereafter add in the brinjal and tomato, sealing pot with a closed lid to allow optimal cooking
- Cook for a further 10-15 minutes until the brinjal has softened and the tomato has created a gravy.
- Garnish with fresh coriander and serve.
