Exotic Eggplant in a Marandhu Sellu Chicken Curry (Birth Masala)

Ever tasted a curry so rich in tradition that every bite feels like a journey through time? This Exotic Eggplant in a Marandhu Sellu Chicken Curry isn’t just a dish—it’s a deep dive into the heart of authentic Indian home cooking, where spices tell stories and flavors bring warmth to the soul.

Step into my kitchen, where tradition meets taste, and every spice carries a legacy. Today, we’re bringing to life Marandhu Sellu Chicken Curry, infused with the bold, earthy flavors of eggplant. This isn’t just any curry—it’s a dish rooted in South Indian heritage, where ‘Marandhu Sellu’ (meaning ‘healing spices’) is a time-honored blend used to nourish the body and soul. Passed down through generations, this birth masala was once lovingly prepared for new mothers, packed with warming spices that restore strength and vitality. But why keep it just for special occasions? Today, we celebrate its powerful, aromatic goodness in a way that brings comfort to every home-cooked meal. Get ready to embrace the deep, soulful flavors of this time-honored dish!

Table of Contents

How to make birth masala chicken curry!

1 whole chicken. Cut into pieces, rinse thoroughly, and leave in a colander, covered.

White exotic brinjals

Ingredients:

Vegetable oil

1 large onion, sliced

2 tbsp. Kashmiri chili powder

2 tbsp. marandhu sellu (birth mix)

1 tsp. turmeric powder

50g tomato paste

Salt

Method:

To a pot, heat the oil. Add the onions and cook until translucent. Add the above spices and cook on low heat; add the tomato paste and cook for a minute or two. Now add the chicken and add the required amount of salt. Cook for 5 to 6 minutes, incorporating all the spices into the curry. I am going to add the brinjals and put on the lid. This is a slow cook curry. Leave the heat on low. NO WATER REQUIRED. Check in by gently moving the curry, drizzle the gravy over the brinjals, and leave to cook until the brinjals are soft and the oil comes to the surface. Sprinkle some chopped coriander and enjoy!

Chicken curry made with birth masala was known as Marandhu Sellu. Sometimes braised dry or as a spicy soup-like texture to help alleviate common cold symptoms. Chicken often braised dry with a combination of different chicken pieces was made with more gravy using onions and tomatoes. Birth masala itself contains cumin, coriander seeds, and carom seeds as key ingredients; therefore, it is not necessary to add garam masala when making this type of chicken curry. My version simply included birth masala, chili powder, and turmeric powder. The combination of spices makes for a fragrant yet delicious chicken curry, perfect to enjoy at any meal.

Serving suggestions for exotic eggplant in marandhu sellu chicken curry!

Steamed Basmati Rice: Let the fragrant curry soak into fluffy basmati rice for a comforting, traditional pairing.
Soft Ghee Chapatis: Tear into warm, buttery chapatis to scoop up every last drop of the rich, spiced gravy.
Flaky Malabar Parotta: Elevate your meal with layered, crispy parottas that beautifully complement the deep flavors of the curry.
Jeera Pulao: A simple cumin-infused rice dish adds a subtle aroma that enhances the bold spices of the curry.
Ragi Roti or Bajra Roti: For a wholesome twist, serve with nutrient-rich millet rotis, a South Indian classic.
Dosa or Appam: Fermented rice pancakes like dosa or soft, lacy appams pair wonderfully with this robust, spiced curry.
Crispy Poppadoms: A crunchy side of poppadoms adds texture and a delightful contrast to the smooth, flavorful curry.