About the author: Denise Dsilva Sankhe is a writer and creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- Yield:Serves 2
- Active time: 25 minutes
- Total time:25 minutes
- Kosher salt
- 1 teaspoon turmeric powder
- 2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger)
- 2 teaspoons cumin powder divided
- 2/3 pound small shrimp, peeled and deveined
- 1 1/2 tablespoon oil
- 1 medium red onion, chopped fine (about 1 cup)
- 2 small green chilies, slit
- 1/2 cup chopped tomato
- 2 teaspoons red chilli powder
- 1 teaspoon coriander powder
- 1 cup water
- 3 baby black eggplants cut lengthwise into 4 (or two depending on size)
Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.) Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes.
Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.