Brinjal Chops for Biryani-Brinjal Gravy Recipe-Side Dish for Biryani-Biryani Kathrikkai
This brinjal gravy for biryani has numerous names like brinjal chops, biryani kathrikkai or brinjal thokku/curry. I've sampled it lengthy time back and may not wait to test it after i found an identical version here. This really is generally made by Muslims like a side dish for biryani. It tastes very scrumptious and is an ideal accompaniment to biryani. I favor this as side dish to biryani than onion raitha/pachadi. Though I've got a different form of Brinjal gravy for biryani, this can be a typical Muslim Style Brinjal Curry/Bhai Style Brinjal chops. Today we'll learn to make Brinjal side dish for biryani and pulao after this easy recipe with step wise pictures.
Brinjal Curry for Biryani
Prep Time. ten mins
Prepare Time. 20 mins
Serves. 4
Recipe Category. Side Dish for Biryani
Recipe Cuisine. South Indian
Author. Padhu Sankar
Small Crimson Brinjals - 12
Tamarind - 4 marble sized balls
Salt needed
Toast and Powder
Black Sesame seeds - 2 tablespoons of
Roasted Peanuts - 2 tablespoons of
Chilli Powder - 4-5 teaspoon
For that seasoning
Sesame Seeds Oil - 1/4 cup ( Gingelly oil-Nalennai)
Mustard Seeds - 1 teaspoon
Whole Pepper - 2 teaspoon
Cumin seeds - 2 teaspoon
Hing/asafoetida - a pinch
Curry leaves - 2 sprig
Choose small crimson brinjals of even size. Work lengthwise and it in water until use to avoid discoloration.
Soak tamarind in serious trouble for fifteen minutes and extract thick tamarind juice. Discard the pulp.
Roast sesame seeds and peanuts individually on medium flame until you receive a nice aroma of toasted seeds. Awesome and powder both together and it aside.
Crush the peppercorns slightly.
Heat oil, add mustard seeds, if this splutters, add cumin seeds, crushed peppercorns, hing and curry leaves.
Add some brinjals (with no water), turmeric powder and blend well so the brinjals are very well coated the spices.
Prepare covered on medium flame until soft.
Add salt, chilli powder, sesame + peanuts mixture and prepare covered for any couple of more seconds.
Adding the tamarind extract, another teaspoon of oil and prepare on medium flame, stirring among before the gravy oozes out oil. The brinjals ought to be overcooked and mushy.
Garnish with coriander leaves and serve hot with any biryani. I offered with Egg Biryani .
Take a look at my another form of Brinjal Masala for biryani and vegetable pulao.
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