Konkan, Maharashtra

Kolambi vangi

Name: Kolambi vangi
Total time: 40 min
Yield: 4 servings
Cuisine: Koli
Ingredients: 300 g cleaned prawns (shrimp); 3 medium cubed brinjal (eggplant, aubergine); 2 medium chopped onion; 1 medium chopped tomato; 1/2 cup fresh grated coconut; 1 tbsp ginger garlic paste; 2 slit green chilli; 1 tbsp malvani masala; 1/2 tsp turmeric (ground turmeric); 2 petals kokum; 2 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste; 1 cup water

Prawns and brinjal in a coconut masala. The Koli combo that makes brinjal haters reconsider.

40 minTime

18 gProtein each

mediumSpice

Sea meets garden1 chapter · 1 min read

Make it your way

Grandma's wayKoli home style.

The original

242kcalsame

18 gproteinsame

6 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)300 g, cleaned

Brinjal (eggplant, aubergine)3 medium, cubed

Onion2 medium, chopped

Tomato1 medium, chopped

Fresh grated coconut½ cup

Ginger garlic paste1 tbsp

Green chilli2, slit

Malvani masala1 tbsp

Turmeric (ground turmeric)½ tsp

Kokum2 petals

Cooking oil (vegetable oil)2 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1 cup

Method

4 steps

1Rub prawns with turmeric and salt. Keep brinjal cubes in salted water.
2Heat oil, fry onion until golden, add ginger garlic paste, chilli and tomato and cook until soft. Add malvani masala.
3Add drained brinjal, salt and water. Cover and cook until brinjal is soft, 10 minutes.
4Grind coconut to a paste and add with prawns and kokum. Simmer 4 to 5 minutes until prawns turn pink. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolambi vangi

Make it your way

Ingredients

Method

Make it a meal