Zavla (Dried Baby Shrimp) with Brinjal

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole. (Wikipedia).

Dired shrimp is a unique way to add flavor to a array of dishes.  Baby shrimp are extremely tiny shrimps that appear translucent when dried.  They are tender and delicate but have a strong seafood taste.  Dried shrimp can be stored for prolonged periods compared to fresh shrimp and are widely stored and used during monsoon season in India and Asia.

Ingredients

• 2 medium purple brinjals
• 1 cup dried zavla (baby shrimp)
• 3 spring onion with greens
• ½ cup coriander leaves
• 6 flakes garlic
• 1” pc. Ginger
• 4 green chillies
• 2 tbps. Mixed masala (East Indian/Sunday Masala/Bafat powder available at grocers)
• 2 tbsp. oil
• 1 tsp. Salt or to taste
• 4 top 5 petals kokum (dried mangosteen)
• 1 tbsp. tamarind pulp (use 2 tbsp. if kokum is not available)

Soak the dried zavla in plenty water for few minutes.  Wash well and squeeze out the water.  Set aside.  Wash the brinjals, cut off the stem and chop into cubes.  Chop the green onions, garlic and green chillies.  Heat oil in a vessel, add onion, ginger, garlic, chilies and kokum and saute for a minute.  When onion is translucent, add the masala powder, mix well and add the zavla and brinjal, add ½ cup water and bring to a boil.  Reduce flame and cook 10 minutes till brinjals are tender.  Add the chopped coriander leaves (save some for garnish) and salt.  Simmer 3 minutes.  Add the tamarind pulp and cook till oil surfaces.  Adjust seasoning.  Serve hot with chapatis or any bread of your choice or as side to any main mail.