I have another Brinjal Kurma, which is a bit more elaborate.
Brinjal - 250 gms / 7 - 8 small nos
Onions - 1/2 cup
Fennel seeds - 1/4 tsp
Tomato - 1/4 cup
Green Chilies - 3 -4 medium
Ginger Garlic paste - 1/2 tsp
Oil - 2 tsp
Salt to taste
For the ground paste
Coconut, - 1/2 cup
Cumin Seeds - 1 tsp
How to make Kurma
Wash and cut the brinjal into long pieces, soak in water until cooking.
Heat oil in pressure cooker, add fennel seeds, saute for couple of seconds, then add the chopped onions, fry till they turn colour.
Then add the ginger garlic paste, saute well. Once the onions come together, add the chopped tomatoes, saute till it is cooked well.
Now add the brinjal pieces, cook in sim, till the brinjal is coated and cooked. This takes about 3 -4 mins.
Meanwhile, grind the coconut and cumin seeds to a smooth paste. Add the paste to the pan and saute well.
Add salt and a cup of water. Cover with lid and cook for a whistle.
Serve with Biyani
This gets cooked very fast in regular pan as well. I cooked it in pressure cooker as I was really short of time.
But make sure you switch off after a whistle as brinjal tends to overcook.
This goes for the May Week 5, Cooking from Cookbook Challenge Group