Wednesday, September 20, 2017

Stir-Fried Spinach, Eggplant & Shrimp

Stir-Fried Spinach, Eggplant & Shrimp
Shrimp added to any vegetable dish ramps up the flavour a hundred fold. Here, spinach and eggplant are stir-fried and salad shrimp added just before taking off the stove. Very easy to make, using the simplest of readily available ingredients, this is a must-try recipe for shrimp lovers.

1 (16 oz.) pkg. frozen chopped spinach or a bundle of chopped fresh spinach
2 Japanese eggplant, diced
1 (8 oz.) pkg. frozen salad shrimp
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalo jeera/kalonji seeds
1 large onion, sliced
4-6 cloves garlic, minced
1 green chili, minced
1 tsp. ghee
salt to taste

  1. Heat oil over medium-high heat and sizzle nigella seeds and green chilies.
  2. Add onions and garlic and stir-fry until onions turn translucent.
  3. Stir-fry eggplant until golden brown and add spinach.
  4. Add salt to taste and cook over medium heat until juices from spinach evaporate.
  5. Stir in shrimp, cover and simmer for 3 minutes.
  6. Adjust salt to taste, garnish with ghee and remove from heat source.
Serve as a side dish with hot tortillas or rice.

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