Wednesday, 9 January 2013

Maharastrian Prawns Curry With Brinjal & Potato (Vang-Batata Kolambich Kalwan)


  • Peeled small prawns - ½ cup
  • Brinjal- 1 med. size (approx 100 to 125 gm)
  • Potato- 2 med size
  • Finely chopped onion- ½ cup to ¾ cup
  • Coconut paste- 2 to 3 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Cinnamon stick- 1 inch 
  • Homemade masala or Sunday masala or Malwani masala– 3 to 4 tsp
  • Garam masala- 1 tsp
  • Kokam petals – 3 to 4
  • Veg. oil- 4 tbsp
  • Fresh chopped coriander- 2 tbsp
  • Water- As required
  • Salt to taste

Peel & devein prawns. Wash properly and marinate with ½ tsp of turmeric & ¼  tsp of salt.
Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx.

Heat 4 tbsp of oil in a large pan or kadai (wok). Add onion, cinnamon & sauté till it turn dark brown (do not burn). 

Add hing, turmeric powder & sauté for a minute. Add homemade masala or malwani masala, ginger-galic paste and coconut paste. Sauté till oil come out from this masala mixture. 

Add marinated prawns. Sauté for 1-2 minutes. 

Add water, brinjal, potato, salt & mix well.cook for 5-6 minutes. Cover & cook for 2 minutes.

Add some water & adjust consistency as per personal choice. Continue to simmer this curry for  4 to 5 minutes or until brinjal & potato cooked. 

Add kokam, garam masala & cook for 2-3 minutes . Garnish with coriander. Serve hot with chapati or bhakari or rice.


  •      Malwani masala and sunday masala is easily available in the market or in Indian stores.
  • If you don’t have above mentioned homemade, Sunday or malvan masala, add (3 tsp of chili powder + 1 tsp of garam masala).
  • You can use 2 tsp of tamarind pulp instead of kokam.
  •  You can omit brinjal or brijal & potato both. In our Kokan, we prepare this curry with many vegetables like raw papaya, alkol / navalkol (kohlrabi), bottle gourd etc.

No comments:

Post a Comment

Your feedback is valuable. Keep supporting and loving for ever .....!