Prawn eggplant curry is a spicy, juicy, and aroma-filled south Indian dish made without coconut. This curry can be served with rice, chapati, roti, idly, and dosa.
Marinate the cleaned and deveined prawns with 1 tsp of chili powder, 1 tsp of coriander powder, ½ tsp of turmeric powder, and salt. Keep it aside for at least 15 minutes
To Prepare Prawn Curry
In a pan add oil and allow it to heat in medium flame
Now add mustard seeds, fenugreek seeds, and urad dhal. Wait until it splutters and then adds onion, garlic and saute until it becomes soft
Now add chili, coriander, and turmeric powder, give it a nice stir and then add sliced tomatoes and combine everything well
Allow the tomatoes to turn mushy
Now add the cut eggplant to the above mixture and salt to it and incorporate everything well
Close the lid and cook until the eggplant turns soft
Now add the marinated prawn to the mixture and combine thoroughly
Splash some water to it and close the lid
Cook the prawn eggplant mixture in medium heat for about 10 minutes
Now open the lid and simmer the stove and cook the gravy for at least 10 minutes or until the gravy leaves oil from its sides
Now remove the pan from the heat and garnish with some cilantro/coriander leaves
To Serve
Serve the warm prawn eggplant curry with rice, dosa, idly, or chapati