Brinjal Kurma | Vankaya Kurma

Talk about innovation at different levels and you finally end up doing that in your kitchen too. Brinjal Kurma surely falls in that category. Daddy is very fond of Brinjal and would love it in any form. So it is only natural that Amma attempts at making this vegetable in as many different forms as she can. But seriously kurma was not what I expected to hear. I got to know about this recently when there came a need.

Off late Hubby dear insists that I make a gravy and not just an onion raitha for any biryani or pulao. That really gets me down. The very fact of making Biryani or Pulao is to ensure you get one pot meal done fast. So on top if you think you got to make a gravy, it really gets tough. So when I was discussing it with Amma on this, she suggested I make this Brinjal kurma as a combo for the Vegetable Biryani. It was a great combo.

Brinjal Kurma | Vankaya Kurma

Ingredients Needed:

For the Ground Masala:

Grated Coconut - 1/2 cup
Whole Cashew nuts - 10
Garam Masala powder 1 tsp

For the Gravy:

Brinjal long - 150 gms
Oil - 2 tsp
Cumin Seeds - 1/4 tsp,
Whole Peppercorns - 1/4 tsp,
Onion - 1/2 cup,
Green chilies, finely chopped - 2 long,
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Curds/ Yogurt - 1/4 cup
Add water as required
Coriander leaves for garnish

Method to prepare:

To make the ground masala.

In a mixer take all the ingredients for the masala and grind to a fine paste by adding water as required.

For the gravy:

Heat oil in a non stick pan, fry cumin seeds, peppercorns. Then add chopped onions, finely chopped green chilies. Saute for couple of minutes.

Then add brinjals that are chopped long pieces. Saute well. Then add chili powder, coriander powder, turmeric powder and salt. Continue sauteing.

Add the paste and saute for a couple. Next add 1/4 cup curds. Add water as required. Bring to boil, garnish with coriander leaves.

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