Brinjal Kurma – Brinjal in Flavoured Gravy

Brinjal Kurma – Brinjal in Flavoured Gravy

Brinjal kurma

Brinjal is such a vegetable that you can make any kind of dish out of it. Not sure? Or not believing it? Well here is the list then: Sambhar, Rasam, Stuffed Vegetable, Stir Fry, Rice, Chutney, Pickle, Bharta, Dosa, Fritters, Gravy Vegetable, Baked Brinjals, Pizzas Oh My god! Let me stop it here. I still wonder why some people don’t like Egg plants at all. Sometimes I wish I could say they are unlucky. But individual preferences matter a lot. Hence I just leave it there.

Brinjal Kurma is one of the variants of Gravy based Brinjal curry in which whole Brinjals are fried and added into the gravy rather than dicing them. This goes well with any Indian Bread and Rice. The preparation is very simple though it requires bit more ingredients.

Brinjals Slightly Fried and cooked in Coconut Based Gravy along with other spices and nuts

Let us see how to make Brinjal Kurma

Ingredients:

Medium Sized Brinjals: 6-8

Oil -3 tsp.

Cumin Seeds: 1 Spoon

For the Paste:

Fresh Coconut chopped into small pieces: 2.5 tbsp.

Onion: 1 Medium Sized

Green Chillies: 4-5

Garlic Pods: 4

Ginger : 1 inch Long

Roasted Peanuts: 1.5 tsp.

Roasted Sesame Seeds: 1.5 tsp.

Poppy Seeds (Khus-Khus): 1 tsp.

Fresh Coriander: ½ cup

Cashew: 3-4

 

Brinjal Kurma is one of the variants of Gravy based Brinjal curry in which whole Brinjals are fried and added into the gravy rather than dicing them. This goes well with any Indian Bread and Rice. The preparation is very simple though it requires bit more ingredients.

Method:

  • Wash the brinjals well. Keep the stem intact and plus sign slit at the bottom just like how we do for stuffing
  • Drop them in a bowl of Salt water and let it remain for 5 mins
  • Take them out, wipe well and place them in MW safe bowl
  • Drizzle some oil on them and cook in Microwave for 3-4 mins
  • Heat oil in a pan and then fry the prepared Egg plants until the outer skin starts turning hard and keep them aside
  • Now grind all ingredients given under for paste section to nice smooth and thick paste
  • Heat the remaining oil in the pan and add cumin seeds to splutter
  • Now add the ground paste and fry for 2 mins. Keep stirring at this stage to avoid the masala sticking to the pan
  • Once the raw smell goes off add 1.5 cups of water and allow it boil.
  • Once the mixture starts boiling, add salt and mix well
  • Now carefully drop the prepared brinjals into the boiling gravy and simmer it for 5-7 mins

Brinjal Kurma-Collage

  • Switch of the stove, Garnish with finely chopped coriander and serve with Rice or Rotis

Brinjal Kurma-2

This recipe is a part of “Monthly Fiesta” along with my fellow food bloggers. And the theme this time is using Nuts. Yes  have Used Cashew and Peanuts for this Recipe.. Check out my Group Bloggers Recipe for the “Nuts” Theme

Fareeha’s Nuts and Dry Fruit Raitha

Farheen’s Egyptian Almond Duqqa

Rafeeda’s Almond Milk

Lubna’s ABCD Shake

Farin’s Mixed Nuts Chutney

Brinjal Kurma
Recipe Type: Curry
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Brinjals Slightly Fried and cooked in coconut based gravy along with other spices and nuts
Ingredients
  • Medium Sized Brinjals: 6-8
  • Oil -3 tsp.
  • Cumin Seeds: 1 Spoon
  • For the Paste:
  • Fresh Coconut chopped into small pieces: 2.5 tbsp.
  • Onion: 1 Medium Sized
  • Green Chillies: 4-5
  • Garlic Pods: 4
  • Ginger : 1 inch Long
  • Roasted Peanuts: 1.5 tsp.
  • Roasted Sesame Seeds: 1.5 tsp.
  • Poppy Seeds (Khus-Khus): 1 tsp.
  • Fresh Coriander: ½ cup
  • Cashew: 3-4
Instructions
  1. • Wash the brinjals well. Keep the stem intact and plus sign slit at the bottom just like how we do for stuffing
  2. • Drop them in a bowl of Salt water and let it remain for 5 mins
  3. • Take them out, wipe well and place them in MW safe bowl
  4. • Drizzle some oil on them and cook in Microwave for 3-4 mins
  5. • Heat oil in a pan and then fry the prepared Egg plants until the outer skin starts turning hard and keep them aside
  6. • Now grind all ingredients given under for paste section to nice smooth and thick paste
  7. • Heat the remaining oil in the pan and add cumin seeds to splutter
  8. • Now add the ground paste and fry for 2 mins. Keep stirring at this stage to avoid the masala sticking to the pan
  9. • Once the raw smell goes off add 1.5 cups of water and allow it boil.
  10. • Once the mixture starts boiling, add salt and mix well
  11. • Now carefully drop the prepared brinjals into the boiling gravy and simmer it for 5-7 mins
  12. • Switch of the stove, Garnish with finely chopped coriander and serve with Rice or Rotis

 

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