Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.
- 10-12 prawns, deveined, washed & drained
- 1 large eggplant
- 2-3 tbsp. mustard oil
- 1 tsp. cumin seeds
- 1-2 onions, chopped
- 1 tsp. ginger, finely chopped
- 1 tsp. garlic, finely chopped
- 2-3 green chilies, chopped
- 1 tomato, chopped
- 2-3 tbsp. coriander roots, chopped
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. pepper powder
- 1 tsp. coriander powder
- salt to taste
- 1 tbsp. coriander leaves, chopped
Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside.
Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.
Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.
Then add the onion, garlic, ginger and green chilies. Sauté till light brown.
Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.
Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.
Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly.
When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.
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