Friday, April 10, 2015

Potato,eggplant With shrimp (Alu-Begun-Chingri)


400 grams shrimp (I used just the tails, they were largish, size 8-12) 
3-4 eggplants, halved and cut lengthwise 
2 medium size potatoes, cut into wedges 
1 medium red onion, slivered 
2 medium tomatoes, roughly chopped (the riper the better!) 
7-8 green chilies, slit lengthwise 
Generous handful of chopped coriander 
1 1/2 tablespoon of ginger-garlic paste 
1 teaspoon turmeric powder 
1 teaspoon red chili powder 
3-4 tablespoons mustard oil 


1.Heat oil in a large, thick pan. Sauté the onions and green chilies till the onions are still light brown in color.

2.Then add the potatoes and get some color on them, for another 3-4 minutes. Now add the eggplants and mix well. 

3.Next to add are the turmeric and red chili powder and the ginger-garlic paste. Mix for a minute or two, scraping the spices from the bottom of the pan, all this on medium heat. Add the chopped tomatoes and salt, cover and cook for 3-4 minutes.
("The salt will help the tomatoes release their juices which will moisten the other vegetables too)

4.Add the shrimps to the dish and mix again.

5.Cover for 4-5 minutes on medium heat and cook. Keep checking so that the spices do not burn. Add a cup of water and cover till the potatoes are done. The shrimps will turn pink and the eggplant and tomatoes will become mushy.

6.Check the seasoning. Turn the heat off if the potatoes are done, else continue cooking for a few more minutes.

7.Add a generous amount of chopped fresh coriander (leaves and stems) and mix again

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