When it comes to finding side dishes or gravies dishes that you can serve with a pulao or a biryani, it's always a search to find the perfect gravy that doesn't over take the rice taste. The blend should be so subtle that you shouldn't even find the difference in taste, yet not find the rice choking you.
I have eternally been on search to find such dishes that complement the main Rice dish well, as not to make itself strongly felt. The side dish has to just be that, a side dish and not mask the taste of the main course. The star here is the Tomato Pulao, yet I can't simply serve it with Onion raitha. We always have to pair it with some gravy side dish.
We mostly make the Cauliflower Subzi
as a side dish for the Tomato Pulao. The cauliflower subzi has the same masala that we grind for the pulao, only we add less of the same masala.
I have another Brinjal Kurma
, which is a bit more elaborate.
My office took us for the X Men: Days of future past
movie. This was my first time watching Hugh Jackman, I don't actually
remember if I have seen him acting before. For all the handsomeness he
is known for, I wish I saw something else as the character overtook all
that is said to be. Anyway when we take the kids, we don't actually get
to watch the movie properly and the complexity only added more. Until
yesterday, I hadn't known much about X Men and to know there were so
many series before, I will now have to check out the older series.
decided to make a one pot meal as it would be late when I return home.
So thought this Tomato Pulao
will be everybody's favorite. Then Amma
also suggested I make this Brinjal White Kurma, which she had written in
her dairy many years ago. Sadly it was in Telugu and I had to rely on
her to read and let me know. She also made a Carrot Moong Dal Halwa, which was so delicious and very creamy.
This kurma is a quick fix
when you are trying to decide for a side dish for your biryanis or
pulaos. It's both mild and quick to make. And if you resort to pressure
cooking as I did, it gets cooked in flat 20 mins or less.
Brinjal White Kurma
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