Brinjal Curry

Brinjal curry for biryani is a very popular scrumptious side dish in south India. It is a south Indian flavoured rich and thick brinjal curry which is served as a side with biryani along with raita. In this preparation, fried brinjal pieces are cooked in onion-tomato gravy with homemade ground spice mix, tamarind water and jaggery. It is one of the most frequently served side dish along with biryani in Muslim marriages and many restaurants of Bengaluru.

Ingredients

• For the Gravy
• 250 gms Brinjal
• 1 medium Onions
• 1 medium Tomato Puree
• Salt to taste
• A Pinch Turmeric Powder
• 1 tsp Ginger Garlic Paste
• Handful Coriander Leaves
• Handful Curry Leaves
• 1/2 tsp Mustard Seeds
• 2 tsp Cooking Oil
• For the dry roasted powder
• 1 tbsp Peanuts roasted
• 3 to 4 Dry Red Chili
• 1 tsp Cumin seeds

Step by Steps

For the dry roasted powder

Heat a pan and dry roast all the ingredients. Once it cools down, powder it well. Keep it aside.

For the gravy

1. Wash, chop the brinjal into 3 inch pieces.
2. Heat a nonstick pan with cooking oil, temper with mustard, curry leaves.
3. Then, add finely chopped onions, saute well till done.
4. Add ginger garlic paste and saute well.
5. Next, add the tomato puree, salt, and turmeric.
6. Cover with lid and let the tomato puree get cooked well.
7. Add the brinjal and mix.
8. Cook for a couple of minutes and then add the powder.
9. Continue cooking on low flame till oil separates.
10. Add 1 cup water and bring to a boil.
11. Garnish with finely chopped coriander leaves.

Serve with biryani.

TIPs

If you want the gravy sweeter, add more jaggery.

You may use small purple brinjals, but I have used the big one.

If you want the gravy to be thick/ thin you can increase or decrease the amount of water.

Keep tasting and if u want it more tangy add more tamarind paste.