>> Wednesday, August 4, 2010
Drumstick - 2 nos. ( Cut into 2 inch sized pieces)
Prawns/Shrimp - 15 nos. medium sized ( I used frozen shrimp. Use of fresh shrimp will make the curry taste much more better. Fresh food is always better right..)
Eggplant/ Brinjal - 1 no. medium sized ( Cut into circles of 1/2 inch thickness)
Tomato - 1 no. large sized ( Roughly chopped)
Onions - 1 no. small sized ( Finely chopped)
Garlic pearls - 4 nos.
Ginger - 2 inch sized piece
Pepper corns - 1 Tsp
Jeera - 1 Tsp
Mustard seeds - 1/2 Tsp
Fenugreek seeds - 1/4 Tsp
Red chilly powder - 1 Tbsp ( Adjust chilly powder to your taste, as the curry will also be having ground pepper in it. I made this curry spicier for my hubby)
Tumeric powder - 1/4 Tsp
Coriander powder - 1 Tsp
Tamarind paste - 1 Tbsp
Salt - To taste
Oil - 1 Tbsp
Coriander leaves/ Cilantro - For garnishing
Heat 1/2 Tbsp of oil in a pan. Add cumin seeds, fenugreek seeds, garlic, ginger, whole pepper and let the seeds sizzle. Then add tomatoes, red chilly powder, tumeric, coriander powder and fry until the tomatoes turn mushy. Turn off the heat and let this mixture cool. Blend it into a smooth paste along with the tamarind paste adding little water.
Heat the remaining oil in a pan, add mustard seeds, dry chilly and let it sizzle. Add chopped onions, tumeric and cook until the onions turn pink. Then add brinjal, drumstick, salt and let it cook covered for 10 minutes or until the vegetables are half cooked.
Now add the ground tomato paste to the cooked vegetables along with chilly powder, coriander powder and cook covered for 10 minutes. Finally add the prawns and let the curry to boil for couple of minutes and turn off the heat. Finish the curry with coriander leaves.
Hot and spicy drumstick eggplant prawn curry is ready to be enjoyed with rice or dosa. This goes to Vegetable marathon - Drumsticks event started by Anita's kitchen.