Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.
For more Brinjal recipes 👇
This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.
Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.
Ingredients:
- 250 gms of Brinjal
- 3 tbsp Oil
- Salt as required
- few coriander leaves
To make powder
- 2 tbsp Groundnut
- 1 tbsp Sesame seeds
To make curry
- 2 Onion, chopped
- 2 Tomato, chopped
- 1 Green chilli
- 1 tbsp Tamarind pulp
- ½ tsp Jaggery ( optional )
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Peppercorns
- 1 tbsp Ginger Garlic paste
- 1 tsp Kashmiri chilli powder
- ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ¼ tsp Turmeric powder
Method:
- Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.
- Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.
- Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.
- Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.
- Add the chopped onions and green chilli and saute till it turns pink in colour.
- Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.
- Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.
- Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.
- After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.
- Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.
- After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.
- After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,
Watch the video here👇
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