Bengaluru Style Brinjal Gravy Recipe - For Biryani

 Bengaluru Style Brinjal Gravy Recipe - For Biryani

Ingredients:

1 Brinjal (Baingan / Eggplant) - cut into big pieces,4 Tomatoes,2 Onions - roughly chopped,1 tablespoon Ginger Garlic Paste,20 grams Tamarind - soaked in hot water,1 teaspoon Mustard seeds,1 tablespoon Whole Black Peppercorns,1/2 tablespoon Jaggery - powdered,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,2 teaspoons Sunflower Oil,Salt - as per your taste,Coriander (Dhania) Leaves - for garnish

Estimated Time

Preparation time: 50 min
Cooking Time: 40 min
Total Time: 90 min
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian 

How to make Bengaluru Style Brinjal Gravy Recipe - For Biryani 

  1. To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes
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  2. After 20 minutes extract the pulp of tamarind and keep aside
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  3. You will need 1/4 cup of tamarind pulp for this recipe
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  4.  Add roughly chopped onions in a mixer and make an onion paste
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  5. Remove and keep it aside
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  6.  In the same mixer, add the tomatoes and puree them
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  7. Keep aside
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  8. In a heavy bottomed pan, add 1 teaspoon of cooking oil
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  9. Let it warm up
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  10. Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown
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  11. Once they are browned, remove from the pan and keep it aside
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  12. (Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter
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  13. Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat
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  14.  Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away
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  15.  Next, add the tomato puree, tamarind extract and salt according to your taste
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  16.  Cover the pan and cook on a low flame for about 15 minutes
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  17. Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan
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  18.  After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix
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  19.  Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft
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  20. Turn off the flame and garnish with coriander leaves
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  21. Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch
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