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Blogging Marathon# 45: Week 4/ Day 2

Theme: Revisiting Old Recipes

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 🙂

Print Recipe
Vankaya Kurma (Eggplant Kurma) Yum
Vankaya Kurma (Eggplant Kurma)
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 - 12 Eggplants – medium size
  • 2 Onion – medium, chopped
  • 2 tbsps coconut Grated dry
  • 3 tbsps Peanuts Roasted
  • 1 tbsp Sesame seeds
  • 1 tbsp coriander Ground
  • ½ tsp Cumin Ground
  • ¼ tsp fenugreek Ground
  • ¼ tsp Turmeric
  • 1 tsp Ginger garlic + paste
  • 2 tsps chili powder Red – (or to taste)
  • ¼ tsp Cumin seeds
  • a few Fenugreek seeds (Menthulu)
  • 6 - 8 Curry leaves
  • to taste Salt
  • ¼ cup Coriander leaves – roughly chopped
  • ½ cup Yogurt
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 - 12 Eggplants – medium size
  • 2 Onion – medium, chopped
  • 2 tbsps coconut Grated dry
  • 3 tbsps Peanuts Roasted
  • 1 tbsp Sesame seeds
  • 1 tbsp coriander Ground
  • ½ tsp Cumin Ground
  • ¼ tsp fenugreek Ground
  • ¼ tsp Turmeric
  • 1 tsp Ginger garlic + paste
  • 2 tsps chili powder Red – (or to taste)
  • ¼ tsp Cumin seeds
  • a few Fenugreek seeds (Menthulu)
  • 6 - 8 Curry leaves
  • to taste Salt
  • ¼ cup Coriander leaves – roughly chopped
  • ½ cup Yogurt
Vankaya Kurma (Eggplant Kurma)
Instructions
  1. 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.
  2. Heat 1tbsp oil in a sauté pan and fry onions until browned and slightly caramelized. Remove and keep aside.
  3. Fry sesame seeds until light brown; set aside.
  4. 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.
  5. Stuff the eggplants with the paste (or not if you are following my lazy advise) and save the leftover paste for later.
  6. 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.
  7. After the eggplants are cooked through, add the remaining masala paste mixed with ½ cup of water. Simmer for 5-6 minutes.
  8. Garnish with coriander leaves and serve with steamed rice or roti.
Recipe Notes

Lets check what my fellow marathoners have cooked today for BM# 45.

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10 thoughts on “Vankaya Kurma (Eggplant Kurma) — Revisiting Recipe”

  1. I am not an eggplant person but I am sure my family would love this dish. The pictures and presentation is lovely.

  2. I couldn’t get to your older post, just to see how it looked…no doubt this one is stunning..I can imagine your husband getting converted very soon..:)

  3. Lovely clicks Pavani. We are not great eggplant lovers due to various reasons but my husband does enjoy a tasty one like the one you featured 🙂

  4. It is the reverse in my home. My husband is a great lover of eggplants and a few days back he bought a huge load of eggplants and I am finding it hard to finish them before they get spoiled. :)And definitely the dish must be an yummy one for eggplant lovers.

  5. Kurma with eggplant is a very interesting side dish 🙂 love the aromatic fresh ground masala added to it must have given the extra flavor and taste 🙂 tempting me !!

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