Briyani Brinjal Gravy Recipe
A dainty dish made of sauteed egg plants doused in a pool of spices that serves as a perfect accompaniment for Briyani..
An Insight Into Briyani Brinjal Recipe:
Here comes a fantabulous dish made of egg plants and a perfect accompaniment for Briyani The Brinjal Gravy that allures you with its aroma and flavor. It is the scrumptious accompaniment for Briyani at weddings and parties in India and prepared commonly at all households on weekends and special occasions. Each state has its own version of making the Briyani Brinjal Gravy though they all have one thing in common- Its deliciousness.
Briyani Brinjal Gravy is basically a thick and rich curry made of sauteed egg plants flavored with Indian condiments and commonly served as side dish for both vegetarian and non vegetarian briyani along with onion raita. Long and slender purple brinjals are sauteed and doused in a spicy gravy made of peanuts, sesame seeds, red chilies and fenugreek seeds and finally spruced up with regular spice powders, tamarind juice and jaggery. This makes an impressive accompaniment for Ambur Style chicken and mutton briyani, Hydrabadi Briyani or kolkata Briyani and other varieties too. It is certainly a must try recipe that every foodie should be aware of and one needs to try out this delicate side dish with every version of Briyani and enjoy the variations and the subtle modifications that makes the difference.
You can make the best brinjal gravy if you just follow certain nuances and prepare it regularly to gain expertise. Choose fresh and tender purple eggplants that are long and slender to make the gravy because it gives the best taste when the oil and masalas get seeped into it. Similarly, there should be a perfect balance between the spiciness of black peppercorns and red chilies and the flavor of one should not dominate the other and both the spices should not diminish the original flavor of brinjal. Likewise, be concerned about the quantity of the ingredients you add to make the dry spice powder and let the texture be a little coarse. You get a fantastic aroma if you temper the Briyani Brinjal Gravy in coconut oil but it is also made with groundnut or sesame oil too and each style has its own uniqueness to offer
Ingredients Required To Make Briyani Brinjal Gravy Recipe
How To Make Briyani Brinjal Gravy Recipe
Wash the vegetables and chop them into long slices and drop them into water.
Chop the onion and tomato into fine pieces and place them in a plate. Soak the tamarind in hot water and let it soak for a while. After ten minutes squeeze the tamarind and take the pulp out of it and keep it.
Heat a saucepan and tip in a little oil and just after a few seconds throw in the brinjal slices and suate them for a minute or two in medium flame.
When it changes color, take it out and transfer it to a plate and keep aside.
Place the saucepan again in the stove and when it is heated tip in two tablespoons of sesame oil and after a few seconds throw in some mustard seeds to it.
When it pops up, just add a little cumin seeds and a teaspoon of peppercorns followed by two slit green chilies.
Then add the finely chopped onion and when it becomes translucent, plop in the chopped tomatoes and stir in.
When it turns mushy and soft, tip in a teaspoon of ginger garlic paste with a nice stir.
When it turns aromatic, just add a teaspoon of red chili powder and two teaspoons of coriander powder and a quarter teaspoon of turmeric powder and stir in.
Then add a teaspoon of ginger garlic paste and squirt in for a second or two.
Now add the sauteed eggplants / brinjals and tip in the required salt with a nice stir and op the lid on.
Let it get cooked in the steam and in the meantime prepare a dry masala powder required for the gravy.
Heat a small pan and add half a teaspoon of methi seeds and and add a teaspoon of white sesame seeds along with two or three dried red chilies and stir for a while.
Finally add two tablespoons of groundnut and and roast for two to three minutes and when it turns golden brown turn off the flame and keep aside.
When it cools down, transfer it to a mixer jar and make a coarse powder out of it.
Now open the lid of the pan, and add the dry powder and plop in the tamarind water and mix altogether.
Let it get cooked for about five minutes approximately, and while the oil starts oozing out from the sides just turn off the flame.
Now the delicious Brinyani brinjal gravy is ready to eat. Serve it with sizzling Dindugul or Malabar briyani and onion raita.
Ingredients
Directions
Wash the vegetables and chop them into long slices and drop them into water.
Chop the onion and tomato into fine pieces and place them in a plate. Soak the tamarind in hot water and let it soak for a while. After ten minutes squeeze the tamarind and take the pulp out of it and keep it.
Heat a saucepan and tip in a little oil and just after a few seconds throw in the brinjal slices and suate them for a minute or two in medium flame.
When it changes color, take it out and transfer it to a plate and keep aside.
Place the saucepan again in the stove and when it is heated tip in two tablespoons of sesame oil and after a few seconds throw in some mustard seeds to it.
When it pops up, just add a little cumin seeds and a teaspoon of peppercorns followed by two slit green chilies.
Then add the finely chopped onion and when it becomes translucent, plop in the chopped tomatoes and stir in.
When it turns mushy and soft, tip in a teaspoon of ginger garlic paste with a nice stir.
When it turns aromatic, just add a teaspoon of red chili powder and two teaspoons of coriander powder and a quarter teaspoon of turmeric powder and stir in.
Then add a teaspoon of ginger garlic paste and squirt in for a second or two.
Now add the sauteed eggplants / brinjals and tip in the required salt with a nice stir and op the lid on.
Let it get cooked in the steam and in the meantime prepare a dry masala powder required for the gravy.
Heat a small pan and add half a teaspoon of methi seeds and and add a teaspoon of white sesame seeds along with two or three dried red chilies and stir for a while.
Finally add two tablespoons of groundnut and and roast for two to three minutes and when it turns golden brown turn off the flame and keep aside.
When it cools down, transfer it to a mixer jar and make a coarse powder out of it.
Now open the lid of the pan, and add the dry powder and plop in the tamarind water and mix altogether.
Let it get cooked for about five minutes approximately, and while the oil starts oozing out from the sides just turn off the flame.
Now the delicious Brinyani brinjal gravy is ready to eat. Serve it with sizzling Dindugul or Malabar briyani and onion raita.