Brinjal Gravy Recipe for Biryani

Brinjal Gravy for Biryani, as the name recommends is a side dish formula that makes a tasty backup for any Biryani. This style of side dish is set up in Bangalore eateries or at Weddings and served alongside hot biryanis. The tartness and sweetness of the dish combines well with any zesty Biryanis or Pulaos. In North India, Biryanis are generally served alongside raitas and salans however Bangalore, being the mixture of Indian culture, this side dish/brinjal sauce is served and completely everybody adores it. Serve Brinjal Gravy for Biryani with a Tadka Raita for a scrumptious Lunch.

Step by step instructions to influence Bengaluru to style Brinjal Gravy Recipe - For Biryani

1.     To start making the Brinjal Gravy For Biryani, first douse a lemon measured or 20 grams tamarind in heated water for 20 minutes.

2.     Following 20 minutes remove the mash of tamarind and keep aside. You will require 1/4 measure of tamarind mash for this formula.

3.     Include generally cleaved onions in a blender and influence an onion to glue. Evacuate and keep it aside.

4.     In a similar blender, include the tomatoes and puree them. Keep aside.

5.     In an overwhelming bottomed dish, include 1 teaspoon of cooking oil. Give it a chance to warm up.

6.     Once the oil is hot, include the hacked brinjal till the skin turns out to be marginally dark colored. When they are cooked, expel from the dish and keep it aside. (Searing shows that it has cooked midway)

7.     In a similar container, include one more teaspoon of oil and include mustard seeds and peppercorns and sit tight for them to splutter. Keep it on a low fire as the peppercorns may sputter wherever the minute it touches warm.

8.     Next, include the ground onion glue, ginger garlic glue and saute for a couple of minutes until the crude resemble onion, ginger and garlic leave.

9.     Next, include the tomato puree, tamarind concentrate and salt as per your taste.

10.   Cover the dish and cook on a low fire for around 15 minutes. Open the skillet sporadically and mix with the goal that the sauce does not adhere to the base of the container.

11.   Following 15 minutes, add the powdered jaggery in to the tamarind sauce and give it a decent blend.

12.   At long last include the half cooked brinjals, 1/some water and cook till the brinjals are delicate. Kill the fire and embellishment with coriander clears out.

13.   Serve Brinjal Gravy for Biryani with a Tadka Raita for a tasty Lunch.

Ingredients

·          1 Eggplant (Brinjal) , 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 Pepper Corns

·          1/2 tablespoon Jaggery , powdered

·          1/4 teaspoon Turmeric powder (Haldi)

·          1/4 teaspoon Red chilli powder

·          2 teaspoons Cooking oil

·          Salt , as per your taste

·          Coriander (Dhania) Leaves , for garnish