In Tamil Nadu we combine prawns with various vegetables and greens to provide the most delicious and nutritious dishes. Today I have chosen to present prawns cooked with brinjal (eggplant), which is a vegetable available through all seasons. The addition of vegetables to prawns extends the dish so that many people can enjoy it.
I found a slightly different version of this recipe in a tiny Tamil book written by R. Lokanayaki. I have omitted some of the ingredients used in tempering and also changed the method of cooking so that the brinjal is not overcooked and it retains its shape. The result is a delicious and very easy to prepare dish.
This is a high protein dish with prawns giving 19 grams of protein per 100 grams. Though an equal amount of brinjal is used in the recipe, its contribution of nutrients is almost insignificant. As I have said, it only helps to extend the meal.
- ¼ kg shelled and deveined Prawns
- ¼ kg Brinjal (Eggplant)
- 1 medium-sized Onion, diced
- 1 Tomato, diced
- 2 sprigs Curry Leaves
- ¼ tsp Turmeric Powder
- 2 tsp Kashmiri Chilli Powder
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 2 T Vegetable Oil
- Salt to taste
- ½ C Water (optional)
- Remove the stem and calyx and quarter the brinjal.
- Heat the oil in a non-stick kadai or wok.
- Add the mustard seeds. When they begin to crackle, add the cumin and fenugreek seeds.
- Immediately add the onion and stir.
- When it becomes translucent, add the tomatoes and salt, and fry till the oil begins to separate. Add the turmeric and chilli powders and fry for a minute.
- Add the prawns and mix with the masala.
- Sprinkle a little water and cook. When the prawns are almost completely cooked, add the brinjal and stir.
- Cover, lower heat, and cook till the brinjal is done.
- Add the curry leaves. Mix and remove.
- Water is sprinkled to prevent the prawns sticking to the bottom of the pan. You may have to add a half cup of water if the prawns start to stick. However the final product should not have any gravy.
- If curry leaves are not available, 2 tablespoons of chopped coriander leaves could be used.
- I prefer to use Kashmiri Chilli Powder as it is mild flavoured and gives a glorious red colour.