This dish is a bit like ringra bateta jo shaak with prawns, delicious. We had that for our dinner yesterday with our usual Friday dal, mani and rice.
1 lb tiger prawns; peeled and deviened
2 tablespns oil
2 medium onions; chopped fine
2-3 cloves garlic; minced
1 inch ginger; grated
1-2 green chillies; minced
1 400g tin peeled tomatoes; liquidised
1 tspn tomato puree
1 large aubergines; cubed
3 medium potatoes; cubed
½ teaspn cumin seeds
½ tspn mustard seeds
2 heaped teaspns cumin/coriander powder
¼ tspn turmeric
Salt to taste
Heat the oil in a large pan, Add the garlic, ginger and chillies
Add the prawns, cook for a few minutes; remove
Add the cumin and mustard seeds, once they have popped add the onion and fry until golden brown.
Add the tomatoes, tomato puree, , decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and mix.
Cover and simmer for about 15-20 minutes until the potatoes and the aubergine is cooked.
Add the cooked prawns, stir and cook for 2-3 minutes, so that the prawns are warmed through.
Serve with bajra rotla or chapati