- 4 cups water.
- 6–8 pieces kokum (more if the kokum is dry).
- salt to taste.
- 1/4 tsp grated ginger.
- 1 onion chopped fine.
- 2 green chilies, slit.
- 1 tbsp fresh coriander, chopped fine.
Boil the kokum for 10 minutes. Cool. Strain the liquid. Add salt, ginger, onion, chillies and coriander and refrigerate until needed. Kokum saar can be kept for at least a couple of weeks in the fridge. It is an excellent appetiser, popular on the Konkan coast to coast cool down the effect of those fiery fish curries. I also serve it with steamed seafood and with raw oysters instead of lemon or any vinegar based dressing.
Sol kadi is a derivative, which can be served in the same way. Here kokum pieces are added to coconut milk (no heat) along with salt, a hint of garlic and green chillis the mixture is left infuse for at least 5–10 minutes. It is strained and can be served garnished with chopped coriander and is best served very chilled.
Kolhapuri Style Brinjal
- 1/2 kg small brinjals, slit crosswise.
- 2 large onions.
- 1/2 cup dry coconut, grated lightly roasted till golden.
- 1 tsp garlic paste.
- 1 tsp ginger paste.
- 1/2 cup fresh, chopped coriander.
- 2 tsp Kolhapuri masala.
- 1/2 tsp ginger–garlic paste.
- 1 onion, chopped fine.
- 1 cup water.
- salt to taste.
Grind onions, coconut, garlic, paste, ginger paste, coriander and kolhapuri masala to a fine paste. Fill this in the cross slits of the brinjals. Place them in a large skillet or work with a cup of water, ginger–garlic paste, a chopped onion and salt to taste. Cook covered on a medium flame until tender (about 10 minutes).
This recipe is also excellent with prawns, either dry or fresh. If you are using dry prawns, grind them along with the masala paste which you stuff into the brinjals. If you are using fresh prawns, add them at the end of cooking stirred into the gravy. For dry prawns, you will need 3 tablespoons (small variety). For fresh prawns, choose small ones, about 200g. which you peel and devein completely.
Kolhapuri Style Vegetables
You can also replace the brinjal in Kolhapuri style brinjal with mixed vegetables–cauliflower, peas the potatoes. The other ingredients remain the same. Use steamed vegetables and add a pinch of asafoetida to the dish towards the end of cooking.