Saucepans and Spices

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MAHARASHTRIAN VAAL,BAINGAN AND PRAWNS CURRY

Shilpa Anand

INGREDIENTS 

1 cup Vaal, soaked, sprouted and de skinned

1large baingan ( eggplant, brinjal),  cut

¼ cup -½ cup prawns ( small) 

  • 1-2 potatoes , cut 

  • 1 onion ,sliced 

  • 1-2 tomatoes, chopped 

  • 1tbsp Shilpa’s Masala Mill Everyday masala or red chilli powder 

  • ½ tsp turmeric powder

  • 1-2 tsp Shilpa’s Masala Mill Garam masala  

  • Salt to taste 

  • Few curry leaves 

  •  Mustard oil( or any oil ) 

  • ½ tsp hing 

  • ½ tsp mustard seeds 

  • ¼ tsp Methi seeds 

INGREDIENTS FOR GROUND MASALA PASTE 

  • 1inch ginger 

  • 5-6 Garlic cloves 

  • 3-4 Green chillies

  • Small Bunch of Coriander leaves 

  • 1tsp Cumin seeds 

INSTRUCTIONS 

  • grind all ingredients to a fine paste with little water if required 

LETS MAKE THE CURRY 

  • sauté the prawns in a little oil with turmeric , salt and chilli powder . Keep aside to use later

Heat oil in kadhai 

  • Add mustard seeds ,Methi seeds, hing,curry leaves   and sliced onions

  • Fry until golden 

  • Add powdered masalas,salt,  and ground masala  paste

Fry ( add water if needed) add tomato  and continue to fry 

  • Add Vaal and fry for 1-2 mins

Add baingan, potatoes and fry for 1-2 mins 

  • Add the prawns

Add hot water 

  • Cover and cook on low flame for 15-20 or until vegetables are done

That’s it , your delicious curry is ready 

  • Garnish with coriander leaves and serve hot with rice, Rotis and bread

SPICE LEVEL:🌶🌶