Rawayya

 

 

½ cup corn flakes

3 large brinjals

1 onion

1 tsp salt

¼ tsp turmeric

½ tsp crushed dhunia

½ cup oil

Juice of a lemon

3 cloves of garlic (slivered)

2 tomatoes (medium)

250 g or more prawns or shrimps

1 tsp red chilli

¼ tsp crushed jeero (cumin)

1 egg

¼ tsp crushed garlic

 

Parboil brinjals.  Cut in half, lengthwise and scoop out centres leaving ½ inch thick wall.  Fry slivered garlic in one tablespoon of oil.  In same oil braise the shelled, deveined prawns till shell pink in colour.

 

In rest of oil, fry onions till crisp and gold in colour.  Drain and cool.  Crush with back of spoon.  To the oil in which onions were fried, add crushed onions, slivered garlic, lemon juice, spices, grated tomato and scooped out flesh of brinjals.  Simmer on stove for 5 minutes, add prawns and allow curry to thicken slightly.

 

Pile prawn curry in brinjals.  Beat egg and lightly mix in a cup of corn flakes.  Pile this all over brinjals.  Dot brinjals with little butter and bake in hot oven till nicely browned.

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