A spicy blend made from roasted spices, giving it a dark color. It’s commonly used in non-vegetarian dishes.
Kolhapuri Chicken
Ingredients:
- 250g chicken, cut into pieces
- 1 onion, chopped
- 2 tomatoes, pureed
- 1 tbsp kala masala
- 1 tbsp oil
- Salt to taste
Instructions:
- Heat oil and sauté onions until golden.
- Add kala masala and tomato puree. Cook until oil separates.
- Add chicken and salt. Cook until chicken is tender.
- Serve hot with rice or roti.
Pandhra Rassa
Ingredients:
- 250g mutton, cut into pieces
- 1 onion, ground to paste
- 2 tbsp coconut, grated
- 1 tsp kala masala
- 2 cups water
- Salt to taste
Instructions:
- In a pressure cooker, add all ingredients except coconut.
- Cook for 3-4 whistles or until mutton is tender.
- Add grated coconut and simmer for 5 minutes.
- Serve hot with rice or bhakri.
Vangi Bharit
Ingredients:
- 1 large eggplant
- 1 onion, finely chopped
- 1 tsp kala masala
- 1 tbsp oil
- Salt to taste
Instructions:
- Roast eggplant over flame until skin is charred.
- Peel and mash the pulp.
- Heat oil, sauté onions until golden.
- Add mashed eggplant, kala masala, and salt. Mix well.
- Cook for 5 minutes. Serve with chapati.