Pre-heat the oven to 450 degrees F (230 degrees C) and bake eggplants on a baking sheet for 20-30 minutes, until tender.
Cool the eggplants, then peel and chop them.
Heat oil in a saucepan and saute the onions and the cumin until pink.
Drain and dry the shrimp.
Add to the onions.
Fry well for 2 minutes.
Add the ginger garlic paste, curry powder, and tomatoes.
Now cover and cook for 1 minute.
Add the beaten yogurt, eggplant and chillies.
Add the salt and pepper.
Cover the pan, add 1/4 cup water cook for 10 minutes over medium heat.
Now remove the lid and simmer for 5 minutes.
Add 1 slit green chilli to it.
Add a dollop of ghee/butter and mix.
Garnish with cilantro
Serve with rotis.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.