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 overtake 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 a 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 to the X Men: Days of the future past movie. This was my first time watching Hugh Jackman, I don't actually remember if I have seen him act 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.
We 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 diary 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 on 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
Ingredients Needed:
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 the pressure cooker, add fennel seeds, saute for a 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 the 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
Notes:
This gets cooked very fast in a regular pan as well. I cooked it in a pressure cooker as I was really short of time.
But make sure you switch off after a whistle as brinjal tends to overcook.
Arthy shama says
White brinjal curry looks delecious, and yes with time constraint, this pressure cooking relieves us an lot 🙂
Mayuri Patel says
That's a brilliant idea, its true I too am always struggling to make something simple but different to serve with pulaos and biryani.
Priya Suresh says
Very different and droolworthy kurma, its sounds almost like chettinad vella kurma.
Chef Mireille says
has such a nice consistency