An hour before you start cooking, clean the shrimps, wash it quite a few times draining off sand particles and salt. After washing them soak in water for at least 30 minutes.
Drain and squeeze out all the water, keep aside.
Heat up oil, add mustard seeds. Crushed garlic and green chillies followed with chopped onions. When they turn golden brown add ginger garlic paste and sauté for a minute more.
Add chopped tomatoes, turmeric, chilli and coriander powder. Fry till the tomatoes get mushy.
Add shrimps and kokum with its water. Mix well. stir fry on medium-high heat.
Add eggplant cubes, cover and cook until they are cooked. Taste and add salt accordingly.
Lastly, add garam masala powder. Cook without lid till its done. Serve it as a side dish.
