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

Ingredients:

• 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

Method:

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.

Notes:

•      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.