Recipe for Dried Prawns and Brinjals

This is a Recipe for preparing at home Dried Prawns and Brinjals. This Prawns dish known as Sukha Vangi or Baingan Jhinga has a strong flavor of Brinjals, will surely be liked by Baingan lovers, who enjoy the taste and flavor of Baingan in most dishes.

½ Cup Dried Prawns
4 Medium sized Brinjals
4 Onion (finely chopped)
½ Dry Coconut (ground to paste)
2 Cardamoms
2 Inch piece Cinnamon
3 Cloves
3 Peppercorns
A pinch of Asafetida
1 Tea spoon Chili powder
½ Tea spoon Turmeric powder
Salt to taste
For Paste
10 Garlic flakes
1 Inch piece Ginger

Wash the dried Prawns well and fry crisp. When cool, chop and mix thoroughly with the Garlic and Ginger paste. Keep aside. Cut the Brinjals into cubes and keep in Water until required.

Heat ½ cup Oil in a Pan and throw in the whole spices, fry for a few minutes, then add the Onions and a pinch of Asafetida. Fry till light brown. Add the Prawns and fry thoroughly. After 5 minutes, add the powdered Masala and fry well, then put in the Brinjal pieces. Turn down the flame and simmer until the Brinjal is tender. Add a little Water for gravy. Remove from the fire and serve hot with Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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