Mild Prawn and Brinjal Curry

Ingredients

• Brinjal (eggplant) - 5 whole
• Prawns - 250 g
• Cumin seeds - 3/4 tbsp
• Mustard seeds - 1 1/4 tbsp
• Green chilies - 2 whole
• Garlic - 4 clove
• Ginger - 1/2 whole
• Tomato - 2 whole
• Turmeric powder - 1/4 tsp
• Salt
• Oil
• Curry leaves
• Water - 1/4 cup

Instructions

1. 1Slice the brinjals into medium-thin pieces and heat oil in a large pan; fry the brinjal slices until both sides are light brown, then lift them out and set them aside to drain.
2. 2Using the same oil, fry the prawns until golden brown; take care not to overcook them, as prawns can become rubbery, then remove and keep them with the brinjals.
3. 3Make a spice paste by grinding 1/2 tbsp cumin seeds, 1 tbsp mustard seeds, 2 whole green chilies, 4 cloves garlic and 1/2 whole ginger into a smooth or slightly coarse paste, according to your preference.
4. 4Heat 1 tbsp oil in another pan and let 1/4 tbsp mustard seeds and 1/4 tbsp cumin seeds splutter with a few curry leaves; when the seeds start to pop, add the prepared paste and sauté it well until fragrant.
5. 5Add the tomato pieces to the pan and fry until they soften and begin to break down, then stir in 1/4 tsp turmeric powder and salt to taste.
6. 6Pour in 1/4 cup water and mix everything together; if you prefer a saucier curry, add a little more water now.
7. 7Return the fried prawns and brinjal slices to the pan, stir gently to coat them in the masala, cover, and cook on low flame for 5 minutes so the flavors meld.
8. 8Remove the pan from the heat and serve the curry hot with rice or roti.