Brinjal shrimp korma recipe

INGREDIENTS:

1. Brinjal or egg plant - 4
2. Shrimp - 100 grams (shelled)
3. Thinly sliced Onion - 1
4. Finely chopped Tomato - 2
5. Slit Green chili - 2
6. Grated coconut - 1/4 cup
7. Curry masala powder - 1/2 teaspoon (tsp.)
8. Ginger garlic paste - 1/2 teaspoon (tsp.)
9. Chili powder - 1 teaspoon (tsp.)
10. Turmeric powder - 1/2 teaspoon (tsp.)
11. Coriander powder - 2 teaspoon (tsp.)
12. Coriander leaf - 20 leaves.
13. Mint leaf - 15 leaves.
14. Oil - 5 tablespoon (tbsp.)
15. Salt - to taste.

PREPARATION:

1. Ground coconut into a fine paste by adding little water as possible. To ground coconut add coriander powder and 1/2 cup of water and mix well.
2. Slit green chili into 2 pieces
3. Cut the brinjal into 4 pieces (vertically).
4. Heat 3 tablespoon (tbsp.), add the brinjal and sauté for few minutes. Now cover, simmer and cook for 8 minutes. Remove from heat and keep it aside. NOTE: skin will be burnt a bit its ok.
5. In a pan heat 2 tablespoon (tbsp.) of oil. Now add the onion and cook until it turns golden brown.
6. Now add the tomato and cook until oil separates. now add the green chili and cook for a minute.
7. Now add the ginger garlic paste and cook until oil separates.
8. Now add the chili powder, turmeric powder, salt to taste and mix well and cook for a minute.
9. Add the shrimp and sauté& for a minute. Now add the curry masala powder and cook for 2 minute.
10. Now add the ground coconut and cooked brinjal.
11. Cover and Cook the korma for 5 to 8 minutes. Once the right consistency is reached add the coriander leaves and mint leaves. Cook for a minute and serve.

NOTES: