Authentic Brinjal Recipe with Peanut & Tamarind – Goda Masala Style

Last Updated on 6 months ago by Neha Deshmukh

Authentic Brinjal Recipe with Peanut & Tamarind – Goda Masala Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavourful brinjal dish made with peanut, tamarind, and the wonderfully aromatic Goda Masala. This isn’t just any brinjal recipe; it’s a taste of Maharashtra, a dish my aaji (grandmother) used to make, and one that always brings back happy memories. It’s a little bit of effort, but trust me, the explosion of flavours is totally worth it!

Why You’ll Love This Recipe

This brinjal recipe is a delightful mix of sweet, tangy, and spicy. The creamy peanut powder beautifully complements the soft brinjals, while the tamarind adds a lovely tang. And that Goda Masala? It’s the secret ingredient that elevates everything! It’s a dish that’s comforting, satisfying, and packed with authentic Indian flavours. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to make this delicious brinjal dish:

• 300 grams brinjals (small or medium-sized)
• 1 teaspoon seedless tamarind
• 2 teaspoons Goda Masala
• 2 tablespoons peanuts
• 1 tablespoon grated coconut (fresh or frozen)
• 1 tablespoon jaggery powder
• 0.25-0.5 teaspoon red chili powder (adjust to your spice preference)
• 1-2 tablespoons chopped coriander leaves
• 2 tablespoons oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon turmeric powder
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Goda Masala: This is a Maharashtrian spice blend, and it’s key to the flavour profile. It’s a complex mix of spices, often including sesame seeds, coriander seeds, cumin, cloves, cinnamon, and more. You can usually find it at Indian grocery stores, or online. I’ve included a link to a good one in the resources section below! If you’re feeling ambitious, you can even make your own – there are tons of recipes online.
• Coconut: Freshly grated coconut is best, but frozen works perfectly well too. Just make sure to thaw it before using.
• Asafoetida (Hing): Don’t skip this! It adds a unique savoury flavour. A little goes a long way, and it’s fantastic for digestion. It smells…interesting raw, but trust me, it transforms when cooked.
• Brinjals: I prefer using smaller, round brinjals for this recipe, as they have a more delicate flavour and fewer seeds. But any small to medium-sized brinjal will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and quarter your brinjals. Then, soak them in salted water for about 15-20 minutes. This helps to reduce any bitterness and keeps them from discolouring.
2. While the brinjals are soaking, let’s tackle the tamarind. Soak the seedless tamarind in 2 tablespoons of warm water for about 20 minutes. Once softened, extract the pulp and set it aside.
3. Next, dry roast the peanuts until they’re nice and crisp. Let them cool completely, then grind them into a powder.
4. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them crackle – that’s how you know they’re ready!
5. Add the asafoetida and turmeric powder. Stir for a few seconds, then add the drained brinjals and the tamarind pulp.
6. Cover the pan and let it simmer for 4-5 minutes, stirring occasionally. This allows the brinjals to start softening and absorb the flavours.
7. Add the red chili powder, Goda Masala, jaggery powder, and salt. Mix everything well to combine.
8. Cover the pan again and continue to cook until the brinjals are completely soft. If the mixture seems too dry, sprinkle in a little water.
9. Now for the magic! Add the peanut powder and sauté for 1-2 minutes. This helps to toast the peanut powder and release its flavour.
10. Give it a final taste and adjust the seasoning if needed. Stir in the grated coconut and chopped coriander leaves. Serve hot!

Expert Tips

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

• Preventing Discolouration: Soaking the brinjals in salted water is the best way to prevent them from turning brown.
• Tamarind Pulp Consistency: You want a smooth, pulpy consistency. If your tamarind is very dry, you might need to add a little more warm water.
• Toasting Peanuts: Don’t skip toasting the peanuts! It really brings out their flavour. Keep a close eye on them, as they can burn quickly.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon.
  • Medium: Use ½ teaspoon of red chili powder.
  • Hot: Add ¾ – 1 teaspoon of red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Ganesh Chaturthi and other festive occasions in Maharashtra.
• My Family’s Twist: My aunt always adds a small piece of dried mango (amchur) for an extra layer of tanginess. It’s delicious!

Serving Suggestions

This brinjal dish is fantastic served with hot roti, paratha, or rice. A side of dal and a simple raita (yogurt dip) completes the meal perfectly.

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:

1. What type of brinjals work best in this recipe?

Smaller, round brinjals are ideal, but any small to medium-sized brinjal will do.

2. Can I use tamarind paste instead of seedless tamarind? If so, what’s the conversion?

Yes, you can! Use about 1 tablespoon of tamarind paste mixed with 2 tablespoons of warm water.

3. What is Goda Masala, and where can I find it? Can I make my own?

Goda Masala is a Maharashtrian spice blend. You can find it at Indian grocery stores or online. Yes, you can make your own – search online for “Goda Masala recipe”.

4. How can I adjust the tanginess of the dish?

Add a squeeze of lemon juice or a pinch more jaggery to adjust the tanginess.

5. Can this dish be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

6. My brinjals are bitter. How can I reduce the bitterness?

Soaking the brinjals in salted water for a longer period (up to 30 minutes) can help reduce bitterness. You can also sprinkle a little turmeric powder on the brinjals while they’re soaking.