Thursday, November 14, 2013

Eggplant and Dry Prawn / Vangi Sode Ghalun

This dish is a typical Maharashtrian curry that is paired off with chapatis. During the monsoons, fishing activity ceases or is on a very low scale because of the unpredictable weather conditions. The fish breeding season is also around the same period and the fishing community takes a break from fishing activity and restricts itself to repairing boats or nets. This is also the time when serious fish eaters  resort to dry fish preparations. Prior to the monsoons, housewives stock up on dried fish that is made to last through the season and dry prawn is most popular amongst the dry fish category. Dry prawn can be made into chutneys, curries and dry preparations combined with vegetables.
Eggplant, diced - 1 cup
Dry prawn - 1/2 cup
Onion, large - 1
Tomato, large - 1
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tsp
Kanda lasun masala - 1 tsp
Kokum - 1 small piece
Coriander leaves - 1 tbsp
Salt as per taste
Oil - 2 tbsp
If the dry shrimp is really small then lightly roast it till its aroma is released, should not take more than 10 minutes on medium heat. If the dry shrimp is big then the shrimp has to be cleaned by removing the head and legs and then roasted. The measure given here is after removing the head and legs.

Chop the onion and tomato and keep aside.
Heat a pan and add the oil, when it is hot add the chopped onion and sauté till light golden. Then add the chopped tomato and continue sautéing. When the tomato has softened add the turmeric and red chilli powder and sauté. Add the dry prawn and mix in then add 1 cup water and add some salt. Let the mixture come to a boil and add the kanda lasun masala and mix. Then cover the pan with a lid and cook. After about 10 minutes add the chopped eggplant, kokum and water if required. Mix well and cover with a lid and cook. When it is cooked check for salt and if required add some. Add the chopped coriander leaves and mix and take off the heat.

If you do not have kanda lasun masala omit it and adjust the red chilli powder for the spice level.

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