INGREDIENTS
- 1 cup Vaal, soaked, sprouted and de skinned
- 1 large baingan (eggplant, brinjal), cut
- ¼ cup -½ cup prawns (small)
- 1-2 potatoes, cut
- 1 onion, sliced
- 1-2 tomatoes, chopped
- 1 tbsp Shilpa’s Masala Mill Everyday masala or red chilli powder
- ½ tsp turmeric powder
- 1-2 tsp Shilpa’s Masala Mill Garam masala
- Salt to taste
- Few curry leaves
- Mustard oil (or any oil)
- ½ tsp hing
- ½ tsp mustard seeds
- ¼ tsp Methi seeds
INGREDIENTS FOR GROUND MASALA PASTE
- 1 inch ginger
- 5-6 Garlic cloves
- 3-4 Green chillies
- Small Bunch of Coriander leaves
- 1 tsp Cumin seeds
INSTRUCTIONS
- Grind all ingredients to a fine paste with little water if required.
LETS MAKE THE CURRY
- Sauté the prawns in a little oil with turmeric, salt and chilli powder. Keep aside to use later.
- Heat oil in kadhai.
- Add mustard seeds, Methi seeds, hing, curry leaves and sliced onions.
- Fry until golden.
- Add powdered masalas, salt, and ground masala paste.
- Fry (add water if needed), add tomato and continue to fry.
- Add Vaal and fry for 1-2 mins.
- Add baingan, potatoes and fry for 1-2 mins.
- Add the prawns.
- Add hot water.
- Cover and cook on low flame for 15-20 or until vegetables are done.
- That’s it, your delicious curry is ready.
- Garnish with coriander leaves and serve hot with rice, Rotis and bread.
