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Briyani Brinjal Gravy Recipe

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

A dainty dish made of sauteed egg plants doused in a pool of spices that serves as a perfect accompaniment for Briyani..

Briyani Brinjal Gravy Recipe

For The Dry Powder
 ½ tsp Nos Of Methi / Fenugreek Seeds
 1 tsp White sesame Seeds
 2 tbsp Ground Nut (raw)
 3 Nos Of Dried Red Chilies
Main Ingredients
 5 Nos Of Egg Plant/ Brinjal (medium size PInk)
 2 tbsp Sesame Oil
 1 tsp Mustard Seeds
 ½ tsp Pepper Corns
 ½ tsp Jeera / Cumin Seeds
 1 Twig Of Curry Leaves
 1 Green Chili (slit)
 2 Nos Of Onion
 1 No Of Tomato
 1 tsp Ginger Garlic Paste
 1 tsp Red Chili Powder
 2 tsp Coriander Powder
 ¼ tsp Turmeric Powder
 1 Pinch Of Jaggery
 ½ tsp Tamarind
 Required Amount Of Salt And Water
Clean And Chop The Veggies
1

Wash the vegetables and chop them into long slices and drop them into water.

2

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.

Saute The Brinjal
3

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.

4

When it changes color, take it out and transfer it to a plate and keep aside.

5

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.

6

When it pops up, just add a little cumin seeds and a teaspoon of peppercorns followed by two slit green chilies.

7

Then add the finely chopped onion and when it becomes translucent, plop in the chopped tomatoes and stir in.

8

When it turns mushy and soft, tip in a teaspoon of ginger garlic paste with a nice stir.

9

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.

10

Then add a teaspoon of ginger garlic paste and squirt in for a second or two.

11

Now add the sauteed eggplants / brinjals and tip in the required salt with a nice stir and op the lid on.

12

Let it get cooked in the steam and in the meantime prepare a dry masala powder required for the gravy.

13

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.

14

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.

15

When it cools down, transfer it to a mixer jar and make a coarse powder out of it.

Make The Brinjal Gravy
16

Now open the lid of the pan, and add the dry powder and plop in the tamarind water and mix altogether.

17

Let it get cooked for about five minutes approximately, and while the oil starts oozing out from the sides just turn off the flame.

18

Now the delicious Brinyani brinjal gravy is ready to eat. Serve it with sizzling Dindugul or Malabar briyani and onion raita.

Nutrition Facts

Serving Size 100

Servings 0

Amount Per Serving
Calories 95
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 13g5%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.