Ingredients:

• 8 – small brinjals, cut into quarters and soaked in haldi-salt water
• a handful of dried shrimps, soaked in water
• 1 – onion, chopped
• 1 – tomato, chopped
• 4 Cloves – garlic, crushed/chopped
• 1-2 sprigs – Curry leaves
• 1 – green chilli, chopped
• 1/2 tsp – jeera/cumin powder
• 1/4 tsp – pepper powder
• 1/4 tsp – haldi/turmeric powder
• 1″ stick of Cinnamon
• salt to taste
• 1/2 tsp – Sugar
• 3 tbsp – Olive oil

Method:

1. Heat 2 tbsp of oil and fry the onions to pink on medium heat.
2. Add garlic, green chilli, cinnamon and the powdered spices. Stir and cook well for a minute.
3. Add 1 tbsp of oil.
4. Wash the shrimps in a colander (there might be sand in it).
5. Drain, paper-pat dry and add the shrimps to the onions.
6. Fry well for a minute, covered.
7. Add the tomatoes and curry leaves and cook for a minute.
8. Wash and drain the brinjals.
9. Add to the cooking mixture.
10. Add salt and sugar.
11. Add 2-3 tbsp of water and cook covered on medium heat for 5 minutes or until the brinjal is soft (not mushy).
12. Serve hot with roti or khichdi.

Recipe courtesy of Mearl Fernandes