Yesterday i published a simple brinji grain recipe within my Sunday lunch recipes series .After i shared the image of brinji together with brinjal gravy as side dish,i acquired a lot of demands within my facebook page and emails asking me to talk about the recipe of brinjal gravy.I had been thrilled to see a lot of brinjal fans much like me.So with no delay,i'm posting the recipe on most popular biryani brinjal curry for you personally all .Essentially this brinjal curry/gravy is offered like a side dish for biryani in muslim marriages as well as in restaurants.Whether it's a veg or non-veg biryani,this kathirikai curry works as a great side dish.Many people refer to it as as &"Brinjal pachadi&"too.You'll find many variations with this recipe.You may make it as being a thick curry or perhaps a thin gravy as u wish.I stumbled upon couple of simple recipes without grinding part and a few with freshly ground masala.I selected the recipe from the Tamil magazine &"Kumudham Snegidhi&"(Because of Edwin edy of food-fun-buddies(Facebook group)for discussing a clip from magazine) and from Mye’s blog that was not far from the main one succumbed playboy.The process may look extended nevertheless its sure a worthy try.You're going to get an incredible,delicious,tasty brinjal gravy.A brinjal hater want to taste a little bit of it .Within my house,both Sendhil Raksha hates brinjal recipes.However when i had been causeing this to be gravy,Sendhil came within the kitchen by smelling the great aroma and requested me things i prepare .That tasty aroma made him consume the gravy together with brinji.He loved the combo a great deal and required two servings!!
Buddies,do do this gravy like a side dish for biryani for the visitors and parties/meet up.I am certain,this can be a super hit recipe !Ok,lets see steps to make this delectable brinjal gravy for biryani with stepwise pictures !
Brinjal curry for biryani
Category: Side dish
Serves: Serves 2
Prep time: ten minutes
Prepare time: twenty minutes
Total time: half an hour
- Brinjal - 5 nos ( small)
- Tomato - 2 no ( small)
- Big onion - 1no ( big)
- GG paste - 1/2 teaspoon
- Red chilli powder - 2 teaspoon( use 1 tablespoons of for additional spice)
- Turmeric powder - 1/8 teaspoon
- Salt water - when needed
- Peanuts - 1.5 tablespoons of
- Sesame seeds - 1tbsp ( i made use of black)
- Khus khus/Poppy seeds - 1 tablespoons of
- Tamarind - Small gooseberry size
- Coconut - 1 tablespoons of ( optional)
- Gingely oil - 3 tablespoons of
- Mustard seeds - 1/2 teaspoon
- Pepper corns - 1/2 teaspoon
- Cinnamon - 1 " piece
- Cloves - 3 nos
- Cardamom - 1 no
- Grind the onion to some paste and hang aside.Grind tomato plants to some puree.Keep aside.Soak tamarind in little water.
- Heat a kadai and roast the peanuts.Once the peanuts get half roasted,add some sesame seeds and khus khus.Roast them till it splutter and turn off the flame.Allow it to roast within the heat of kadai.Grind the roasted ingredients together with tamarind to some smooth paste adding enough water.Allow it to be thick because u need to stuff the brinjal.
- Wash and slit the brinjal into 4 pieces without taking out the stem.Stuff it with ground masala paste.Keep your remaining masala aside.
- Heat oil inside a kadai and splutter mustard seeds.Adding cinnamon,cloves and cardamom.Add pepper corns and saute for any minute.Adding onion paste,gg paste.Saute well for sometime.Adding the tomato puree and saute till raw smell discontinued.Include the chilli powder,turmeric powder and salt.
- Now add some stuffed brinjals and also the remaining ground masala.Saute for sometime up until the mixture becomes thick.Then add water and shut the kadai.Cover prepare till brinjal cooks well.If u need to make a thick curry,evaporate all of the water by boiling it OR then add water and produce it to thin consistency.Function as a gravy with biryani !
