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Friday, August 27, 2021

Brinjal Gravy for Biriyani | Biriyani Side Curry

The first side dishes that goes along with a Kerala style biriyani is salad, papad and pickle. But when it comes to enjoy a Tamil Nadu style or Karnataka style biriyani, the meal is served with a brinjal gravy. Initially I never tasted the side which they served in restaurants along with biriyani. However, after a long time stay in Bengaluru I decided to try this once and was hooked by the flavours that paired well with the biriyani. Totally love the combo that I started trying this at home with the veg biriyani/ pulao. Kids are not into this gravy much, as they totally love pulao as it is. But H loves this gravy now, and so I keep making often. I wouldn't say this is an exact replica of what I tasted in restaurants, but this is somewhat same to that. Give this a try with your delectable biriyani and enjoy !!

Try out more sides like the brinjal gravy-

Preparation time ~ 30 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 4-5 
brinjal 4-5 medium-sized
tomato 4
ginger- garlic paste 1 tbsp
onion 2 chopped
*chilly powder 1/2 tsp
turmeric powder 1/4 tsp
jaggery 1/2 tbsp
tamarind 1 lemon size 
black peppercorn 1 tbsp
mustard seeds 1tsp
oil 2 tbsp
coriander leaves 1tbsp
Salt to taste

  • Wash and cut the brinjals in large cubes. Keep soaked in enough water. Grind the roughly chopped onion to a smooth paste, remove and keep in a bowl. Then add the tomatoes to the same jar and blend to smooth paste.
  • Soak the tamarind in water for 15 minutes and squeeze out the pulp. Use 1/4 cup pulp.
  • Heat oil(1 tbsp) in a pan and add the cut brinjal pieces after draining the water. Fry the brinjal pieces until halfway cooked.

  • Then, drain the pieces and keep aside. To the same pan, add the remaining oil. Splutter mustard seeds and black pepper corns. Add the ginger- garlic paste and sauté till raw smell disappears.
  • Pour the onion paste and sauté till the raw smell of onions disappears and onions gets cooked. Add the spice powders on low flame and sauté till raw smell disappears.
  • To this add the tomato paste and cook till the tomatoes are cooked, oil floats. Then add the tamarind pulp and add salt as per taste. Add the jaggery powder or piece and mix well. Cook covered on low flame till the gravy thickens.
  • Slide in  the brinjal pieces, add water as needed and cook covered again till the brinjal pieces turn soft(takes about 7-8 minutes).
  • Garnish with coriander leaves and serve warm with biriyani.                                        

* I have used kashmiri chilly powder here, and so is the colour of the gravy. But ideally, this gravy is not very bright-colored. So use hot chilly powder for authentic colours.
* Use small sized purple variety brinjal for traditional feel.
* Use more jaggery if you love the curry more sweet, use more tamarind if you like it tangy. This is a balanced taste which you get.


Angie's Recipes said... Best Blogger Tips

It would be really nice to enjoy some homemade flatbread or some parsley rice with the gravy!

Gloria Fernandes said... Best Blogger Tips

Very delicious and flavoursome