The world might look at Khandesh as the land of brinjal and jowar, but for us at Aazol, this region holds premium for its smoky Khandeshi Kala Masala. Unlike the other red-hued masalas in our pantry, this one is burnished brown-black owing to the deep roasting of spices. Lending itself to a variety of vegetable recipes, Amti (dal) and Rassa (curry), this is north-western Maharashtra’s original garam masala.
Provenance
The etymological origins of Khandesh range from Kanha-desh (land of Krishna, the deity worshipped by Ahirs, or the cattle herders of the region) to khaan (basin of the Waghur River) and desh (country). The region bears a cultural imprint of the Mughals, Satvahana dynasty, adivasis and the nomadic Arya people or Ahirs. The Kala Masala’s flavour is as intriguing as its place of origin, with the addition of dark spices like clove and cinnamon lending it depth and colour.
About The Seller
Based out of Pune, Santkrupa SHG is a second-generation women-run family business that had its reigns pass down from mother-in-law to daughter-in-law. Set up with an intention to upskill and empower marginalised women, Smita Vishal Yadav runs a happy ship with 50 female employees, many of whom have been with the business for over 10 years. Producing a range of spices, chutneys and snacks, all from the freshest seasonal ingredients, the women of Santkrupa are bound by a sense of ownership and flourish in a workplace environment that fosters growth. The astonishing variety of products they make reiterate the axiom that goodness can truly come in all flavours – honestly spicy to sincerely sweet!
- Shev Bhaji
- Khandeshi Vangyache Bharit
- Mutton Rassa
Cooking time: 20 mins
Serves: 3
Ingredients
1 cup red shev or gathiya (thick and crisp)1 onion, chopped
10 garlic cloves, roasted in pan
½ cup dry coconut, grated and roasted
½ tsp mustard seeds
½ tsp cumin seeds
1 ½ tsp chilli powder
½ tsp turmeric powder
1 tbsp Kaala Masala
Salt to taste
Chopped coriander to garnish
Instructions
Recipe Credits:
Smita Deo
Marathi home chef and author of Karwar to Kolhapur Via Mumbai
Follow her @smitadeoofficial
1. Start by pounding the roasted garlic and coconut in a mortar and pestle or grinder.
2. Heat oil in a kadhai and splutter the mustard and cumin seeds and add asafoetida. Then add chopped onion and fry till pink. Add the garlic and coconut paste and fry for one minute.
3. Add the turmeric and chilli powder, Kaala Masala and stir. Add a splash of water if needed to stop the masalas from burning. Sauté till oil separates to the sides of the kadhai, while stirring regularly.
4. Add ½ cup water and bring the curry to a boil. Now, add the shev and simmer for 3-4 minutes. The mixture may turn a little frothy. If you’d like the gravy to be thick, crush a tbsp of the shev in a mixer, and add to the curry to thicken.
5. Serve with Bhakri and sliced onion.
Cooking time: 30 mins
Serves: 3
Ingredients
500 gm Green or purple brinjals (large)10 cloves Garlic
1 Onion, finely chopped
1 Tomato, finely chopped
2 tsp Ginger and garlic paste
3 tbsp Roasted peanuts, powdered
3 tsp Chilli powder
½ tsp Turmeric powder
1 tsp Kaala masala
1 tsp Garam masala
1 tsp Cumin seeds
2 tsp Mustard seeds
1 Dried red chilli
2 tbsp oil
Salt to taste
A sprig of curry leaves
Chopped fresh coriander for garnish
Instructions
Recipe Credits:
Smita Deo
Marathi home chef and author of Karwar to Kolhapur Via Mumbai
Follow her @smitadeoofficial
1. Prick the brinjals with a fork all over, apply some oil to them and roast on an open stove flame till they turn soft and char, turning on all sides carefully.
2. Let them cool.
3. Once cool, peel the skin off and mash the flesh.
4. Heat oil in a pan and splutter the cumin and mustard seeds and curry leaves. Add the ginger and garlic paste and sauté for a minute. Add the onions and brown them before adding the tomatoes. Saute till the tomatoes cook and turn soft. Add the chilli powder, turmeric powder, garam masala, Kaala masala and mix well.
5.Add the mashed brinjal, salt and mix. Cook on a low flame for 4-5 minutes.
6.Add crushed peanuts and some coriander and mix well.
7.For the tempering, heat oil, splutter the mustard seeds and curry leaves. Add crushed garlic and fry till golden. Add the dry chilli and turn off the flame. Now, add chilli powder.
8.Pour this tempering over the bharit and cover. Garnish with remaining coriander and serve with Bhakri.
Cooking time: 50 mins
Serves: 3
Ingredients
½ kg Mutton chops3 tbsp Ginger and garlic paste
1 Onion, finely chopped
1 Onion, sliced
1 inch Ginger, chopped
8 Garlic cloves
1 tbsp Oil for frying
½ cup Grated coconut
4 tbsp Oil
2 tbsp Kaala masala
2 tsp Chilli powder
1 tsp Turmeric powder
1 tsp Cumin seeds
Salt to taste
Fresh coriander chopped for garnish
Instructions
Recipe Credits:
Smita Deo
Marathi home chef and author of Karwar to Kolhapur Via Mumbai
Follow her @smitadeoofficial
1.Marinate the meat with ginger-garlic paste and turmeric powder.
2.Heat oil in a deep pan and sauté the finely chopped onion till translucent. Add the marinated meat and keep the flame on high so it sears. Turn to all sides and stir well. Now, add water and salt and cook till the meat is done. You can also use a pressure cooker if you are in a hurry.
3. Meanwhile, heat two teaspoon oil and roast the sliced onions, ginger and garlic till brown. Next, add the coconut and roast well. Cool and grind to a fine paste.
4.Heat three tablespoon oil and splutter the cumin seeds, then add the ground paste and fry till the oil separates to the sides of the pan. Add chilli and turmeric powder and mix well.
5. Add the cooked meat along with the stock, salt and Kaala masala. Stir well and bring the curry to a boil for 10-15 minutes till the oil floats up top.
6.Garnish with coriander and serve with Bhakri or steamed rice.
- Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
- For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
- We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
- Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
- Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
- Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.
Aazol's Kaala Masala is made using Red Chilli, Onion, Ginger, Garlic, White Sesame, Clove and Black Pepper.
Kaala Masala is known as North-western Maharashtra's original Garam Masala and is inevitably used as an alternative to the regular Garam Masala available in the market.
Aazol sources its traditionally-made Kaala Masala from a Pune-based second-generation women-run family business that had its reigns pass down from mother-in-law to daughter-in-law.
Aazol's Kaala Masala can be used anywhere that a Garam Masala is! You just need to put it instead of. If looking to use it in a traditional Maharashtrian dish like Shev Bhaji, Vangyache Bharit or Mutton Rassa, use the recipes included in the adjacent tab.
Yes, Aazol's Kaala Masala is completely vegan!
Yes, Aazol's Kaala Masala is 100% gluten-free.
Aazol's Kaala Masala is made using natural spices, and you can be rest assured that it is free from any preservatives.
Aazol's Kaala Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you, it wont stay on the shelf for so long!
