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Dry Prawns With Brinjal

Dry tiny prawns (javla)with brinjal (aubergines)

(East Indian recipe)

This recipe brings together the bold taste of dried tiny prawns and the earthy flavour of the brinjals , perfectly complimented with a blend of spices that is sure to tantalize your taste buds.


60 grams dry tiny prawns

Soak in water for half an hour, wash well and keep to drain aside.


500 grams purple big brinjal

Washed and cut into small pieces

3 to 4 green chillies ( depending on one's liking) finely chopped

2 medium size onions finely chopped

Salt to taste

8 cloves garlic( medium size)finely chopped

1 inch ginger finely chopped

Spice powder

1 teaspoon of coriander powder

1 teaspoon of chilli powder

1/2 teaspoon of cumin powder

1/2 teaspoon of pepper powder

1/4 teaspoon of turmeric powder

1/2 cup tamarind pulp ( small ball of tamarind soaked in hot water for half an hour, remove the pulp and keep aside)

1/4 cup finely chopped coriander leaves


Step 1

Heat up some oil in a vessel, once hot add the finely chopped green chillies, ginger garlic and sauté lightly. Add in the Onions and sauté until lightly browned.

Step 2

Add the brinjal pieces and stir fry. Add 1/2 teaspoon of salt and mix well. Allow to cook on medium flame, stir frying occasionally.

Step 3

After 2 minutes, add the dry prawns and mix thoroughly.Add the spice powders , tamarind pulp and mix well. Allow to cook till done.

Step 4

Add salt to taste , finely chopped coriander leaves and mix thoroughly. Cook for another 2 minutes.

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