Dish: Vankaya Kurma (Eggplant in Peanut-Yogurt sauce)
I am revisiting old recipes as part of this week’s Blogging marathon theme and of course I had to browse through my eggplant recipes to see what needs a face lift. This also gives me a chance to make the dish again and enjoy it. My poor husband is the victim to all of my eggplant creations. I’m a eggplant lover and I’m on a mission to convert an eggplant hater to a somewhat liker. I think he’s now in at the junction where he neither likes it nor dislikes it — so hopefully he’ll get to where I want him to be pretty soon.
So browsing through the archives, I ended up on this Eggplant kurma that I posted more than 3 years ago. I am not a big fan of yogurt in curries, but I’ve to tell you the yogurt gives the dish tanginess and makes it absolutely delicious. I used ‘labneh‘– a Turkish style thick cream sort of yogurt that is almost like Greek yogurt and I loved the results. I was skeptical if my husband would find out the presence of yogurt (which he also dislikes with a passion), but labneh didn’t have the smell that Indian yogurt has and it was virtually undetectable.
I’m so happy I remade this dish — it is a great side dish to plain or flavored rice, rotis or naans or just about. I can probably just eat it by the spoonfuls 🙂
With the crown portion of the eggplant still intact, slit them into 4 pieces or if you are like chop the crown out and cut eggplant into 4 separate wedges.
Heat 1tbsp oil in a sauté pan and fry onions until browned and slightly caramelized. Remove and keep aside.
Fry sesame seeds until light brown; set aside.
Grind peanuts, sesame seeds, grated coconut, ground coriander, cumin, fenugreek pd, yogurt, onions, turmeric, red chili pd, salt, ginger+garlic paste and coriander leaves into a smooth paste using very little water.
Stuff the eggplants with the paste (or not if you are following my lazy advise) and save the leftover paste for later.
Heat 2tbsp oil in the same sauté pan, add cumin & fenugreek seeds and once they start to splutter, gently slide in the stuffed eggplants (or the wedges and all of the ground paste); cover and cook on low flame.
After the eggplants are cooked through, add the remaining masala paste mixed with ½ cup of water. Simmer for 5-6 minutes.
Garnish with coriander leaves and serve with steamed rice or roti.