Brinjal curry for biryani is a delicious side dish which is specially prepared for biryani. It is very popular in north Tamil Nadu.
Biryani and brinjal curry are an awesome combination. In most Muslim households they will always serve biryani with brinjal curry. Last week I have posted Brijni rice, I served my brinji rice with this Brinjal curry. This recipe is from my aunt who taught me how to prepare the perfect brinjal curry in Muslim style.
Today being the last day of Lent I am posting this Biryani Brinjal Curry .So guess what tomorrow I will be posting a biryani recipe for Easter celebration .
Ingredients
How to Prepare Brinjal Curry for Biryani
1) In a pan add in oil, wait till the oil heats up. Add in the mustard seeds, Pepper corns, curry leaves and sliced onions, fry till the onions turn soft.
2) Then add in tomato and cook till it leaves oil
3. Next add in the ginger garlic paste sauté it well till the raw smell leaves.
4.Next add in the brinjals and mix well.
5. Add in the spice powders. Chili powder, Coriander powder, Turmeric powder and the salt and mix well.
6. Soak the tamarind in water for about 20 mins and squeeze out the water. Add in the tamarind water in the pan and cook till the brinjals become soft.
7. Next Dry roast the peanuts, Sesame seeds and coconut in a pan and cool down then grind that in to a coarse powder. Add the ground powder to the brinjal gravy and mix well.
8. Allow it to simmer for two minutes and switch off the flame.
Tips & Variations
- You can skip coconut while grinding if you don’t prefer.
- Always use gingelly oil for this recipe as it’s an important ingredient which gives the authentic taste.
- I used white sesame seeds for this recipe. Black sesame seeds could also be used.
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📖 Recipe
Brinjal curry for Biryani
Standard 1 cup measures 240 ml
Ingredients
- Brinjal – 5 nos
- Onion – 1 medium
- Tomato – 2 small
- Ginger garlic paste – 1 tbsp
- Chilli powder – 2 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Salt – as needed
- Tamarind – small gooseberry sized
- Gingelly oil – 2 tbsp
- Curry Leaves – a spring
- Mustard seeds – ½ tsp
- Pepper corn – 4-5
To Roast and Grind:
- Peanuts – 2 tbsp Roasted
- Sesame seeds – 1 tbsp
- Coconut – 1 tbsp
Instructions
- In a pan add in oil, wait till the oil heats up. Add in the mustard seeds, Pepper corns, curry leaves and sliced onions, fry till the onions turn soft.
- Then add in tomato and cook till it leaves oil
- Next add in the ginger garlic paste sauté it well till the raw smell leaves.
- 4.Next add in the brinjals and mix well.
- Add in the spice powders. Chili powder, Coriander powder, Turmeric powder and the salt and mix well.
- Soak the tamarind in water for about 20 mins and squeeze out the water. Add in the tamarind water in the pan and cook till the brinjals become soft.
- Next Dry roast the peanuts, Sesame seeds and coconut in a pan and cool down then grind that in to a coarse powder. Add the ground powder to the brinjal gravy and mix well.
- Allow it to simmer for two minutes and switch off the flame.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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