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Vaangi,Mirchi, Gajaracha Chi Bhaaji/ Mixed vegetables with Goda masala

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I am masala fanatic; yes you can call me that. I was always in the quest for homemade masala blends as it is an integral part of Indian cuisine. When I started cooking I know only about a few masala, like sambhar, rasam and amma’s Idly milagaipodi. Later when I started blogging, I was curious to learn more traditional as well as non traditional dishes. Then I got familiar with masalas, and they are unique in the ingredients, way it is prepared and also the way it is used. There are more than 6 -7 varieties of garam masala’s available such as Punjabi, Rajasthani, Maharashtrian, Gujarthi, Bengali and Kerala etc. 
Last time when I visited Mumbai, I had already made a list of masala to bring back. I asked mother-in-law’s domestic help Sulekha as to how to make them. She told me it requires so many things, and better to buy from the store. But she taught me how to make rava ladoo, pooran poli and aloo paratha. Finally I end up buying from the store. Last week when I bought eggplant (which nowadays has become my weakness too), I decided to open my goda masala packet. It had been sitting in my pantry for last six months. 
Goda masala is typical Maharashtrian masala blend, which contains, coriander, cumin, sesame seeds, shah jeera or black cumin seeds, cinnamon, bay leaf, black stone flower (Dagad ka phool), Indian rose chestnut ( Nagkeshar) and cloves, black pepper corns, and dry coconut. It is considered to be Maharashtrian Brahmin’s masala blend as it does not contain any onion or garlic. It has similar counterpart in other non Brahmin communities called Kala masala, which is made by browning onion, ginger garlic and also rest of spices. My next adventure is getting that kala masala. That means I have to do research and find the recipe, otherwise who is going to get me that. However it is going to be difficult task, I read it contains almost 32 spices. If you want to make Goda masala by your own take a look at here and here.
I made this curry twice, first I was so enthusiastic to add my possession of masala to curry I end up adding twice the amount (1 tablespoon)in addition to ½ teaspoon of chili powder. I learned a lesson that over enthusiasm will spoil. Next time, just like a cat that learnt a lesson after falling in hot water, I added only ½ tablespoon of Goda masala and skipped the chili powder. I slightly incorporated my roots touch by adding some urad dal. Try sometime; it will give a new experience to your tongue who gets bored with same old repetition of curries. Here goes the recipe.

Print recipe from here

What you need

Chinese eggplant: 3 ½ cup (chopped into bite size)
Tomato: ⅔ cup (chopped into bite size)
Onion: ½ cup (chopped into thin pieces)
Green onion: ¼ cup (chopped into fine pieces, I used both white and green part)
Radish: ¼cup (chopped into bite sizes)
Carrot: ¼cup (chopped into bite size pieces)
Red bell pepper: ⅔ cup( chopped into bite size pieces)
Curry leaves: 2 sprig
Urad dal: ½ tablespoon
Mustard seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Olive oil: 2 tablespoon
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon or to taste
Chopped coriander leaves: 2 tablespoons (For garnish)

How I made

In a flat bottomed pan heat oil and add cumin, mustard seeds and urad dal. When mustard seeds start spluttering add onion and curry leaves and fry until onion become slightly translucent or change color it takes about 5 minutes and curry leaves becomes crispy.
To this add turmeric and fry for another 2 minutes. Then add all the cut vegetables and salt and cook for another 5 minutes or until they are done. To this add Goda masala and mix every so that all the veggies gets coated with masala. Remove from the fire and garnish with chopped coriander leaves. 

Enjoy with warm rice or rotis.

Preparation time: 15minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will

I am linking this to
Full plate Thursday hosted by Miz Helen

4

More Dry curries

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  1. Miz Helen says

    Hi Swathi,
    This is a beautiful dish. I just love all the color from the vegetables and the combinations of flavor. I can almost smell it cooking. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    Reply

  2. An Open Book says

    it sounds like an easy prep...when im in a mood 2 be experimental i shall try this..i don get egg plant very often out here

    Reply

  3. Joanne says

    I always feel like I learn so much about Indian cooking when I come here! this recipe looks so delicious!

    Reply

  4. Mexico in my kitchen says

    I like that! I had something similar but with jalapenos added. The spices combinations must smell glorious when frying it.

    Mely

    Reply

  5. Ila says

    yummy and tempting curry 🙂

    Reply

  6. El Oteador de los Mercados says

    This combination of spices that is the Masala is fantastic. Masala No two alike, each family prepares their own, so each meal has a very special personality. Fabulous vegetable stew.

    Reply

  7. Reeni says

    I knew there were different masalas but didn't know they had different names! Thought they were all just called masala. I am always learning from you. This looks delicious - love all the veggies you used for it!

    Reply

  8. Viki's Kitchen says

    Brinjal is my weakness too....hubby says I go crazy on seeing them 🙂 Masala seems so aromatic with all that spices. Curry looks absolutely delicious dear.

    Reply

  9. Priya Sreeram says

    swathi, have updated my post with ur suggestion , thanks a ton ! xoxo

    Reply

  10. Priya Sreeram says

    the bhajji looks swell swathi and thanks a ton dear for the bread suggestion, will follow it in the next bake- the crumbly nature of the bread was really bothering me , though like u said yeast needs to wake up with milk or water in sugar n not butter !! appreciated

    Reply

  12. Shanavi says

    Perfect for rotis .. Very very healthy with all those veggies..

    Reply

  13. girlichef says

    This definitely sounds amazing...and I love those pretty purple eggplants. Lovely 😀

    Reply

  14. Now Serving says

    Love all the masalas you used and the curry looks fabulous - I am doing the same here in the US, Swathi, experimenting with westren herbs and spices and roping them into the indian cuisine context - Lots of fun no? 🙂

    Reply

  15. Preety says

    lovely recipe

    Reply

  16. Usha says

    I love Maharashtrian cuisine too and this curry looks very inviting !

    Reply

  18. Sarah Naveen says

    Looks so delicious dear!!! recently i tried this masala and was amazing!!

    Reply

  19. Suja Sugathan says

    Fabulous preparation,spicy and yummy.

    Reply

  20. G.Pavani says

    delicious n healthy curry..

    Reply

  21. Ann says

    This looks so delicious and comforting. I love eggplant. So good.

    Reply

  22. Sensible Vegetarian says

    This looks so delicious. Eggplant is my favorite vegetable.

    Reply

  24. Tina says

    beautiful clicks n recipe...

    Reply

  25. Peggy says

    I haven't had eggplant in quite some time. This looks fabulous and glad you could use your masala!

    Reply

  26. Vimitha Anand says

    Yummy side dish.. Would love it with curd rice...

    Reply

  27. SravsCulinaryConcepts says

    so perfect and delicious !!

    Reply

  28. Sushma Mallya says

    Lovely recipe swathi, looks so delicious!

    Reply

  29. Suman Singh says

    This goda masla sounds new to me but this looks truely delicious and yummy..Love anything with eggplants..yum!

    Reply

  30. kitchen queen says

    very colourful and wonderful curry with lovely clicks.

    Reply

  31. Padhu says

    I came to know about goda masala only through various blogs.I will try this using that masala

    Reply

  32. Priya says

    Wat a fantastic side dish, love with rice..yumm!

    Reply

  33. Yummy Team says

    Spicy and yummy dish! Perfect with rotis..

    Reply

  34. Raji says

    The vegetable is making me hungry...looks super good.

    Reply

  35. Reshmi Mahesh says

    This looks spicy and yummy and nice combi for rotis...

    Reply

  36. savitha ramesh says

    spicy and tasty baingan masala.

    Reply

  37. Marelie says

    Hello. you know everything that is cooked with masala is great with my palate!

    Reply

  38. Curry Leaf says

    Spicy and perfect side. Comforting side this is Swathi

    Reply

  39. Priti says

    Looks so yum n delish ...can't wait to try it

    Reply

  40. Hari Chandana says

    Loks spicy and delicious.. awesome clicks.. thanks for sharing !!

    Reply

  41. Pushpa says

    Fabulous flavours looking very yummylicious.

    Reply

  42. Nandini says

    It looks very yummy and nice...Goda masala gives a different flavour.

    Reply

  43. Rani acharyulu says

    Wonderful step wise pictures Swathi.Egg plant masala curry looks fabulous.

    Reply

  44. sinfullyspicy.com says

    I havent heard of that masala ever but looks yum.I love anything with eggplants.

    Reply

  45. Hamaree Rasoi says

    Excellent preparation using eggplant. Loved the color of the thick masala. Can I get some please 🙂

    Deepa
    Hamaree Rasoi

    Reply

  46. Angela says

    Beautiful. We had eggplant for supper (in a soup). It is such a hearty, flavorful vegetable.

    Reply

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