Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)

I'm hosting this month's Dish it Out event on my blog this month and the 2 ingredients I chose are Eggplant & Tomatoes. Eggplant is my all time favorite veggie and that was the first thing that came to my mind when the event creator, Vardhini, asked me to choose ingredients for the event. I didn't want to miss this chance of making new dishes with  my favorite veggie. 

The last day to submit your entries is TOMORROW, MAY 31st. Please rush in your entries before the end of the day tomorrow. 
Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)

The first dish I tried is this delicious kurma. I found the recipe for Tomato Kurma in Mallika Badrinath's "100 Gravy varieties" cookbook and I added the eggplant to make this creamy gravy curry. Here's how I made this dish:

Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)
I'm hosting this month's Dish it Out event on my blog this month and the 2 ingredients I chose are Eggplant & Tomatoes. Eggplant is my all time favorite veggie and that was the first thing that came to my mind when the event creator, Vardhini, asked me to choose ingredients for the event. I didn't w...

Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Italian Eggplants - chopped into long (ish) pieces
3 (use about 8-10 small Indian brinjals instead)
Tomatoes - ripe, chopped
2
Onion - large, very finely minced or coarsely ground in the mixer
1
Ginger + Garlic paste
1tsp
Turmeric
½tsp
Garam masala
½tsp
Salt
to taste
Sugar
½tsp
Cumin seeds
1tsp
For the Gravy:
Fresh Coconut - grated (I used frozen fresh coconut)
½ cup
Cashews
6-8 (I used almond butter instead)
Poppy seeds - , soaked in hot water for at least 10 minutes
1tbsp
Green chilies
2
Dry red Chilies
1-2 (or more as per taste)
Coriander seeds
1tsp

Steps

  1. Grind all the ingredients under gravy into smooth paste using little water.
  2. Heat 2tbsp oil in a pan, add cumin seeds and once the seeds start to splutter, add the onions and saute till golden brown. Add turmeric and g+g paste; cook for another minute.
  3. Add the eggplant; cover and cook on medium flame until the pieces are tender, about 8-10 minutes.
  4. Next add chopped tomatoes; cover and cook until tomatoes are cooked and are slightly mushy.
  5. Add the ground masala, salt, sugar and about  ½ cup of water. Bring the mixture to a boil, then lower the heat and simmer until the masala does not smell raw anymore.
  6. When the gravy is thick enough as per liking, remove from heat, garnish with chopped cilantro and serve hot with jeera rice or roti.
Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)
Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)
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