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Shrimp and Vegetables Stew
Shrimps with Eggplant and Drumstick |
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500 grams peeled Shrimps
200 grams Eggplants
200 grams Refined Oil
4 Tomatoes - chopped
1 Cup chopped Onions
2 Cups of two inch pieces of Drumsticks
2 Spoons Red Chilli powder
1 Spoon turmeric powder
2 Spoons Ginger-Garlic paste
2 Spoons Mustered seeds
1 Cup Finely chopped Coriander leaves
Salt to taste
2 Spoons lemon juice
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Clean the Shrimps. Add turmeric powder, 2 spoons oil, lemon juice and one spoon Salt to the shrimps, mix well and marinate for thirty minutes.
Cut the eggplants in to small pieces and keep them in a bowl with water. Put the drumstick pieces also in the same bowl.
To a wok (Deep bottomed pan) add oil and heat. Add chopped onions, mustered seeds and ginger-garlic paste. Saute well. Now add the tomato pieces, red chilly powder and the marinated Shrimp. Fry for five minutes. Add the eggplant and drumstick pieces and fry further for another six to eight minutes until the oil shows up.
Add two cups of water, mix well and cover the pan with lid. Simmer on low flame until the entire dish is cooked well. Top the dish with chopped green coriander leaves.
Serve hot with rice and pancakes.
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Preparation Time: 1 Hour |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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M.P.R. Radhakrishna
India |
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| This recipe has been viewed 2543 times. |
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