Sukka javla with brinjal /dry tiny prawns with eggplant /East Indian javla with brinjal

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is often more affordable and has a longer shelf life.

brinjal

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini is a lower-calorie alternative, while bell peppers are often less expensive.

Soak 60 g of tiny dried prawns in water for half an hour, wash well, and drain aside.

Heat oil in a vessel until hot.

Add 3 finely chopped green chilies, 1 finely chopped ginger, and 8 cloves of finely chopped garlic; sauté lightly.

Add 2 finely chopped onions and sauté until they turn lightly brown.

Add 500 g of brinjal pieces and stir-fry.

Add 0.5 teaspoon of salt and mix well; allow to cook on medium flame, stirring occasionally.

Add 60 g of dried prawns and mix thoroughly; cook for 2 minutes.

Add spice powders: 1 teaspoon coriander powder, 1 teaspoon chili powder, 0.5 teaspoon cumin powder, 0.5 teaspoon pepper powder, and 0.25 teaspoon turmeric powder; mix well.

Cover and allow to cook.

Add salt to taste and finally add coriander leaves; mix thoroughly and cook for another 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens