Dried baby Shrimp with Egg Plant Chilly fry (Ethnic Bombay East Indian Zavla-Vanga)

Zavla and eggplant chili fry (Zaval-vanga) . Spicy yet so refreshing with a Chappati or hand bread. It's so tempting, I started binging on it no sooner this picture was taken.

Ingredients
1/4 kg Egg plant cut into cubes or quarters
1 cup zavla cleaned and soaked in water

Chop and dice fine
3 spring onions
1-2 green chilies
5-6 garlic cloves
1" ginger

1 tbsp lemon juice (or tamarind juice)
1 tbsp bottle masala
Salt to taste
1/4 cup water
3 tbsp oil for frying

Method
1. Heat oil in a pan.
3. Add onion and sauté until translucent
4. Add chilies, ginger and garlic and continue to sauté
5. Now add the zavla and eggplant and mix well for about 3 mins
6. On a medium flame, add the cup of water to the pan and stir until the egg plant is cooked*
7. Add the lemon juice; mix and add salt to taste.
8. Remove and serve hot

* you might need to add more water should the eggplant not cook completely. Just take care not to add too much water as we want a chili fry not gravy



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