Eggplant Kurma

E for Eggplant Kurma

As a kid, I managed to eat eggplants but it never was a part of my favorites' list. The status hasn't changed much since then but I now dearly relish the spicy eggplant rice dish, vangibhath. Especially my in laws' version since it contains crisp fried eggplants and potatoes. My husband on the other hand is a great fan of the vegetable and whenever he spots eggplants starts picking them and questioning me at the same time what I am going to prepare with the stuff he is buying. 
Last week grocery shopping was no different and we ended up buying a large quantity of eggplants. Even after preparing vangibhath, I was left with about 2 dozens more. I was looking for a gravy curry to go with the jeera rice I prepared today and was also looking for ways to use the eggplants. And so I ended up with this rich and flavorful kurma. The husband was very delighted with the dish and so it appears here. :)

Ingredients: (4 - 6 servings)
1 Tbsp oil
1 tsp cumin seeds
Few curry leaves
1/4 tsp turmeric powder
1/2 cup chopped onion (1 big onion)
1 cup chopped tomatoes (2 tomatoes)
2 cups thinly sliced eggplants  (I lengthwise sliced 6 baby eggplants)
Salt to taste
To grind:
2 Tbsp roasted chickpeas / dalia, 10 almonds, 1/2 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp cumin seeds, 2 one inch piece cinnamon, 3 - 4 green chillies, a small piece ginger, 1/4 cup grated, fresh coconut

Eggpant kurma served with jeera rice

Method:
Heat oil and add cumin. When they start to brown, add onion, curry leaves and turmeric. Fry onions on low flame until they turn translucent. Next add tomatoes and cook until mushy. Then add eggplants and cook covered on low flame until they are done. Add a few tbsp of water if necessary.
Meanwhile, grind the ingredients mentioned under "to grind" adding little water. Add this paste and salt to the eggplant mixture,  simmer for about 5 minutes.
Serve with plain or flavored rice / rotis.

Check what other marathoners are cooking during BM#15..

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