The Bharwan Masala I Couldn’t Find, So I Made It

I grew up eating some of the best bharwa sabzis made by my mother.

Bharwa bhindi, karela, baigan.. her masala had that deep flavour that I can still remember.

But there was one problem. My mother’s recipe was a long one. There was preparation, grinding, roasting and quite a few spices involved.of course that’s how you get a good dish.. I loved eating it, but when I started making it for my own children, I wanted the same flavour without spending so much time in the kitchen.

I looked for that one bharwan masala that could make things easier. But I just couldn’t find one that tasted like what I had grown up eating.

So when we started Iya Spices, I knew exactly one blend I had to make.

Bharwan Masala.

Coming from Bihar, mustard was always going to be at the heart of my version. That earthy, slightly sharp mustard flavour is so much a part of the food I grew up with.

But after I got married into a UP family, I discovered another side of Indian food…saunf and hing being such an important part of everyday cooking.

And I thought, why not bring both my food memories together?

So I started experimenting with mustard, saunf, hing and other whole spices until I found the balance I was looking for.

And that’s how Iya Bharwa Masala was born.

It gives me the flavour I grew up with, but in a much simpler way. No long preparation. Just reach for the jar, make your stuffing and cook.

For me, this masala is more than a blend. It brings together my mother’s kitchen, the flavours I discovered after marriage, and the way I cook today for my own family.

And perhaps that’s the best part.

I couldn’t find the masala I wanted, so I made one. And now, I get to share it with you.

And yes, before someone points it out… it was never “Bharwan” in my mother’s kitchen. It was always “Bharuwa.” I may have started a spice brand, but Iam not brave enough to correct my mother.