Dishes with Kaaram's Vegetable Masala: It’s a versatile masala that can be paired with any vegetarian or meat dish.
Veg: Bharli Vangi, Paneer Masala, Aloo Sabji, Aloo-Baingan Sabji, or any other vegetarian dish.
Non-Veg: Egg Bhurji, Egg Curry, Chicken Curry, Fish curry, Prawns Curry, or any Meat Appetisers that require marination.
Kaaram Products Used:
Kaaram Turmeric Powder / Haldi Powder
Kaaram Chilli Powder
Kaaram Vegetable Masala
Ingredients:
½ kg vangi / eggplant / brinjal of medium size.
1 small piece or 10 g garlic
10 g of ginger
1 onion of large size or two small ones
1 tomato of large size or two small ones
4 tablespoons Coriander Seeds
2-3 tablespoons Kaaram Veg Masala
1 teaspoon Kaaram Turmeric Powder (Haldi)
1 teaspoon Black Mustard seeds
1 teaspoon Cumin Seeds (jeera)
¼ teaspoon Fenugreek Seeds
½ cup or 15 g groundnut
1 tablespoon Kaaram’s Chilli Powder (Optional. If you want to add a little spice to your dish)
Salt to taste
4 tablespoons Groundnut Oil
Fresh Coriander to Garnish
Method:
Finely chop the onion
Make a paste of ginger
Make a paste of garlic
Finely chop the tomatoes
Take the entire eggplant and slit it into 4 parts. Ensure that the 4 parts are connected to the eggplant.
Now soak it in salt water.
Dry roast the groundnuts and grind them into a coarse powder
Dry roast the coriander seeds and grind them into a fine powder
In a Kadhai (Indian wok), add the oil. Once the oil is hot, add the mustard seeds and cumin seeds. When it splutters, add the garlic paste. Once it gets brown, add the ginger paste. When the ginger paste gets a golden brown colour, add the onions. Saute the onions till they brown. Once cooked, add the tomatoes. Add salt to taste. Let this mixture cook for a few mins.
Add Haldi, coriander powder, Chilli Powder, and Kaaram’s Vegetable Masala. Keep stirring and add the groundnut powder. Stir again for about 1-2 minutes. Then add a cup of water to the mixture.
Drain the eggplant of water and add it to the above mixture.
Let this cook till the eggplants are well-cooked. Add fresh coriander to garnish. Serve hot.
This goes well with phulkas, rotis (wheat, jowar, bajra) and steamed rice.
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