Goda Masala Eggplant Recipe – Authentic Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Goda Masala Eggplant Recipe – Authentic Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Goda Masala Eggplant. It’s a vibrant, flavorful stir-fry that’s packed with the unique taste of Maharashtrian cuisine. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma alone will transport you straight to an Indian kitchen!

Why You’ll Love This Recipe

This Goda Masala Eggplant isn’t just delicious; it’s a little slice of comfort food. The baby eggplants become incredibly tender, soaking up all the wonderful spices. The roasted peanut mixture adds a delightful crunch and nutty flavor that you won’t find in other eggplant dishes. Plus, it’s a relatively quick meal – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to create this flavorful eggplant stir-fry:

• 0.5 cup roasted peanuts (approx. 75g)
• 2 tablespoons Goda Masala (approx. 20g)
• 1 teaspoon turmeric powder (approx. 5g)
• 8 baby eggplants (approx. 200g)
• 1 tablespoon oil (approx. 15ml)
• 1 teaspoon mustard seeds (approx. 5g)
• 4 garlic cloves, minced
• 8 curry leaves
• Salt to taste
• 0.5 cup water (approx. 120ml)
• 0.25 cup cilantro, chopped (approx. 20g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Roasted Peanuts: Don’t skip roasting the peanuts! It really enhances their flavor and gives the dish a lovely texture. You can buy pre-roasted peanuts, or roast them yourself in a dry pan for about 5-7 minutes.
• Goda Masala: This is the star of the show! I’ll dive deeper into this spice blend below.
• Baby Eggplants: These are smaller and more tender than regular eggplants, and they absorb flavors beautifully.
• Oil: I prefer using a neutral oil like sunflower or vegetable oil for this recipe, but you can also use groundnut oil for a more authentic flavor.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. If you can’t find them fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite the same.

Goda Masala: A Deep Dive into This Maharashtrian Spice Blend

Goda Masala is a fragrant, complex spice blend originating from Maharashtra, India. It’s often described as warm and slightly sweet, with notes of sesame seeds, coconut, and spices like coriander, cumin, and cloves. Every family has their own unique recipe, making it a truly special ingredient. You can find it at Indian grocery stores, or online. If you’re feeling adventurous, you can even try making your own!

Baby Eggplants: Selecting and Preparing

Look for baby eggplants that are firm and have smooth, shiny skin. Avoid any that are bruised or discolored. Before cooking, I like to slit them vertically – this helps them cook evenly and absorb the flavors better. Then, soaking them in salted water for about 10 minutes helps prevent them from browning.

Roasted Peanuts: The Key to Texture and Flavor

The coarsely ground roasted peanuts are what give this dish its signature texture. Don’t grind them too finely – you want some bits and pieces for that satisfying crunch. I usually pulse them in a food processor a few times until they reach the desired consistency.

Oil: Choosing the Right Oil for Indian Cooking

For this recipe, a neutral-flavored oil is best so it doesn’t compete with the Goda Masala. Sunflower, vegetable, or canola oil work well. However, if you want a more traditional taste, groundnut oil (peanut oil) is a fantastic choice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind your roasted peanuts and mix them with the Goda Masala and turmeric powder. Set this spice mixture aside.
2. Slit the baby eggplants vertically, being careful not to cut all the way through. Place them in a bowl of salted water and let them soak for about 10 minutes.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter.
4. Add the minced garlic and curry leaves to the pan and sauté for about a minute, until fragrant. The aroma is incredible!
5. Drain the eggplants and add them to the pan along with salt to taste. Sauté for about 2 minutes, stirring occasionally.
6. Stir in the peanut-spice mixture and water. Cover the pan and simmer for about 10 minutes, or until the eggplants are tender and have absorbed the flavors.
7. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few tips to help you nail this recipe:

• Achieving the Perfect Eggplant Texture: Don’t overcook the eggplants! You want them to be tender but still hold their shape.
• Balancing the Spice Levels: Goda Masala can vary in heat. Start with 2 tablespoons and adjust to your preference.
• Mastering the Tempering Technique: Tempering the mustard seeds is crucial for releasing their flavor. Make sure the oil is hot before adding them, and stand back – they will splutter!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy: Reduce the amount of Goda Masala for a milder flavor, or add a pinch of chili powder for extra heat. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Festival Adaptation: Ganesh Chaturthi Special: This dish is often made during Ganesh Chaturthi in Maharashtra as an offering to Lord Ganesha.

Serving Suggestions

Goda Masala Eggplant is delicious served with roti, paratha, or rice. A side of yogurt or raita can help balance the spice. It’s also fantastic as part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Goda Masala and where can I find it? Goda Masala is a unique Maharashtrian spice blend. You can find it at Indian grocery stores or online retailers.

Can I use regular eggplants instead of baby eggplants? Yes, you can! Just cut them into bite-sized pieces and adjust the cooking time accordingly.

How can I adjust the saltiness of this dish? Start with a small amount of salt and add more to taste. Remember that Goda Masala may already contain some salt.

What is the best way to store leftover Goda Masala Eggplant? Store in an airtight container in the refrigerator for up to 3 days.

Can this dish be made ahead of time? You can prepare the spice mixture ahead of time. However, it’s best to cook the eggplant just before serving for the best texture.