Recipe Description

Baigan Bharta with Prawns

Prep. Time: 15min.
Cook Time: 25min.
Serve: 4.

Ingredient                        Quantity
Eggplant (big)                  2 No.
Raw shrimp                      200 Gm.
Mustard oil                        2 Tbsp.
Cumin seeds                     1 Tsp.
Kalonji (onion seeds)         1 Tsp.
Onion chopped (large)       1 No.
Ginger chopped                  1 Tsp.
Garlic chopped                    1 Tsp.
Tomato chopped (large)      1 No.
Green chilly chopped           1 Tsp.
Red chilly powder                 1 Tsp.
Turmeric powder                   ½ Tsp.
Black pepper crushed,          ½ Tsp.
Red bell pepper chopped      1 No.
Grated cheese                       1 Cup
Coriander chopped                2 Tbsp.
Salt                                         to taste

Method:

1. Longitudinally cut the eggplant into halt keeping the stem intact. make slits on the inside of the eggplant without losing the skin. deep fry it.
2. Scoop out the flesh and keeping the shell intact and keep aside. roughly chop the eggplant pulp.
3. In a pan heat mustard oil, add cumin seeds, kalonji, chopped onion, ginger, garlic and sauté for 2-3 min.
4. Add tomato, green chilly, salt mix well and sauté for 2-3 min. add red chilly powder, turmeric powder, crushed black pepper and mix well
5. Add chopped eggplant, prawns, mix well and mash. cook for 5 mins or until the mixture is dry.
6. Add red bell pepper, grated cheese, coriander chopped and mix well. remove from heat and stuff the eggplant shell with the mixture.
7. Top with grated cheese, garnish coriander sprig and serve hot.

Chef ki Chefgiri:- We need to burn the mustard oil to remove its bitterness before cooking. mustard oil has vitamin E. apart from cooking, it can be used externally on skin. in eastern India mustard oil is commonly used on skin.