Eggplant, also known as baingan in many parts of India, is a versatile vegetable that absorbs flavors beautifully, making it an ideal candidate for a rich and flavorful korma. This Oriya Eggplant Korma recipe brings to life the nuanced culinary traditions of Odisha, blending spices and creaminess into a dish that's both comforting and exotic.
Ingredients
- 2 large eggplants, cut into cubes
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, slit
- 1⁄2 cup yogurt, whisked
- 1⁄2 cup fresh cream or coconut milk for a lighter version
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
Preparation of Eggplant
- Step 1: Wash the eggplants and cut them into cubes. Soak them in salted water for about 15 minutes to remove bitterness, then drain and pat dry.
Cooking Process
- Step 2: Heat ghee or oil in a deep pan. Add cumin seeds and let them splutter.
- Step 3: Add the finely chopped onions and fry until they turn golden brown.
- Step 4: Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes.
- Step 5: Incorporate the turmeric, chili, and coriander powders. Stir well to combine.
- Step 6: Pour in the tomato puree, cook until the oil separates, signaling that the masala is done.
- Step 7: Lower the heat and gradually whisk in the yogurt, ensuring it does not curdle. Cook for another 5 minutes.
- Step 8: Add the eggplant cubes, stir to coat with the masala, and cook covered on a medium flame until the eggplants are tender but not mushy.
- Step 9: Stir in the fresh cream or coconut milk, mix well, and simmer for another 5-7 minutes. Add salt to taste.
- Step 10: Sprinkle garam masala, garnish with fresh coriander leaves, and turn off the heat.
🍴 Note: If the gravy seems too thick, you can add a little water or vegetable stock to achieve the desired consistency.
In this Oriya Eggplant Korma Recipe, the interplay of spices with the creamy base results in a dish that is not only a delight to the palate but also showcases the culinary richness of Odisha. This dish can be served with steamed rice, paratha, or even with a simple roti, offering a comforting meal that warms the heart. The preparation involves simple steps, yet the outcome is a dish with layers of flavors, perfect for those looking to explore regional Indian cuisine.
Can I use other types of eggplant for this korma?
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Yes, you can use baby eggplants or even the slender Japanese variety, just ensure to adjust the cooking time as smaller pieces cook faster.
What can I substitute for fresh cream in the recipe?
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Coconut milk is an excellent substitute for cream, giving the korma a lighter texture and a subtly different flavor profile.
How long can this korma be stored?
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The korma can be refrigerated for up to 2 days. Just ensure it cools down before storing in an airtight container. Reheat thoroughly before serving.
