PREPARATION

1. Take 400 grams eggplant and cut it into pieces.
2. Transfer this into a bowl, add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric and mix it well.
3. Marinate for 20 - 25 minutes.
4. Heat 30 milliliters oil in a skillet, add the marinated eggplant in it and mix it well.
5. Cook for 8 - 10 minutes on medium heat or until the eggplant is cooked properly.
6. Heat 30 milliliters oil in a another skillet, add 1 tablespoon garlic, 160 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander powder and mix t well.
8. Add 60 milliliters water and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Then, add 210 grams tomato, 2 green chili and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 120 milliliters water and mix it well.
13. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Now, add 400 grams shrimps and mix it well.
16. Again cover it with lid and cook for about 7 - 10 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the cooked eggplant in it and mix it well.
19. Add 1 tablespoon coriander and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Remove it from heat.
22. Garnish with coriander.
23. Serve hot with rice.