Spicy Shrimp roast

I learned this recipe from my cousin Madhu, when she visited us recently. On that day I wanted to make something special for both of us after giving hubby his lunch box. After talking some family stories, we both rushed to the kitchen exactly at the lunch time and then I wanted some quick side dish for our chicken briyani:) Then I asked her for a simple and quick recipe for shrimp. She shared with me her mom's (my Susila athai's) eral varuval recipe and I absolutely love it. I could make that spicy shrimp fry within 20 minutes and we both had a delicious lunch with this fry and chicken briyani:)
Thanks Madhu, now I know 'how to make a quick delicious shrimp fry' !

Recipe source: I got this recipe from my cousin Madhumitha. This is her beautiful amma Susila athai's recipe. 

Era varuval / roasted prawn.

Ingredients:
Large Raw shrimp - 15
oil - 2 tbsp
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
coriander powder - 3 tbsp
curry masala powder - 1/2 tsp
salt - to taste

Method:
Peel and devein the shrimp.
Mix all the powders and salts mentioned above. Let it sit for 10 minutes.
Heat oil in a wok. Add the marinated shrimp. Stir well. Cook covered with a tbsp of water for 10 minutes.
Shrimp roast is ready!

Note:
Serve as side dish with any rice or chapati.
Sometimes I add lemon juice also while marinating.
Curry leaves and fennel seeds (sombu) can also be added while frying the shrimp.

Brinjal tomato pachadi

Brinjal with tomato is a classic combination. I always like tangy side dishes along with chapati. Here is another easy side dish that can satisfy our palate.

Ingredients: 
Tomato - 3
brinjal (small) - 2
red onion - 1
green chilly - 4
shredded coconut - 1 tbsp
salt - to taste
mustard seed - 1/2 tsp
cumin - 1/2 tsp
oil - 2 tsp
curry leaf - few

Method:
Chop brinjal into small cubes and put in water. Chop tomatoes into small pieces and keep aside. Chop onion, green chillies, curry leaves and keep aside. Heat oil in a wok, add mustard seeds. After the mustard starts cracking, add chopped onion, chilly, curry leaves. Wait till onion turns soft, then add the chopped brinjal and stir for a few minutes. Then add the chopped tomato and cook covered with little water and salt. Cook till the vegetables are cooked completely and tending to get mushy. Add shredded coconut, cumin and switch off. Tomato brinjal koottu is ready!

Serving suggestions:
Serve as side dish with curd rice, sambar rice and chapati.