CUISINE

Curry With Eggplants And Dried Prawns (Caril Com Beringelas E Camarão Seco) by Jessie D'Souza

My mother often made this curry with eggplants and dried shrimps. She cut the eggpla...nts lengthwise into big pieces. Being fond of spicy and sour, I enjoyed this gravy especially the eggplant that acted as a sponge and soaked in all the spicy goodness. The dried shrimps impart their own flavour and with the addition of a dash of vinegar, this gravy comes to life. It matures and tastes better the next day. A mouth-watering delicious spicy tangy curry.

Eggplants come in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.

Eggplant is low in fats and calories but rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Potassium in the eggplant controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Addition of eggplant in the diet is essential.

Curry With Eggplants And Dried Prawns (Caril Com Beringelas E Camarão Seco)

Ingredients
1/2 kg baby eggplants
1/4 cup dried prawns
1 large onion (chopped)
1 large tomato (chopped)
2 green chillies (slit)
1 1/2 cups tamarind water
1 cup water
1 tablespoon vinegar
1 teaspoon sugar
2 tablespoons oil
salt

Grind to a paste (with water)
8 Kashmiri dried red chillies
1 teaspoon cumin seeds
8 whole black peppercorns
1/2 teaspoon turmeric powder
4 large cloves of garlic

Method:
Slice the stalk and cut the eggplant lengthwise into halves or if large, into 2.5” pieces. Place in salt water for 30 minutes to get rid of any bitterness.

Pinch and discard the pointed tip of the head and tail of the dried prawns. (Do not remove the entire head.) Soak the dried prawns in water to soften them while you grind the spices.

Heat oil in a pan and saute the onions till translucent. Add the tomato and green chillies. When tomato is pulpy, add the shrimps after draining and discarding the water. Stir in the ground paste and fry well followed by the eggplants, tamarind water and water (indicated in the list of ingredients). Simmer on medium flame and season with vinegar, sugar and salt. The gravy is ready when eggplants are cooked (not mushy).

Note:

1. To enhance flavour, add a tiny bit of bouillon cube to the gravy. 
2. Adjust spiciness with the use of tamarind water or vinegar.