Brinjal Curry For Biryani
Sauted Brinjal Curry - perfect with biriyani
Ingredients
- 500 g Young purple brinjals
- 1 no Onion sliced, medium
- 2 nos Tomato chopped, large
- Ginger garlic paste - 1 tsp
- 1 lime Tamarind Puli
- Salt As reqd
- 4 tsp Jaggery(powdered) Sharkkara
- 1/4 cup Coriander leaves chopped
For seasoning:-
- 3/4 cup Oil
- 1 tsp Mustard seeds
- 1 tsp Pepper
- 20 nos Curry leaves
Instructions
- Cut brinjals in 4 upto one inch of the stem leaving the stem intact.
- Heat oil in a kadai(wok).
- Splutter mustard, pepper and curry leaves.
- Add the sliced onion and the brinjals and fry till the onions are brown and the brinjals discoloured.
- Add ground Masala 1, tomatoes and ginger-garlic paste and fry till the raw smell disappears and the whole is well blended which would take 5 mins.
- Pour a cup of water, add the ground Masala 2, tamarind extract, salt to taste, jaggery and the required amount of water to make a thick gravy.
- Allow the curry to simmer till the brinjals become soft and cooked.
- Garnish with coriander leaves.
- :- Serve with biriyani.
Tried this recipe?Let us know how it was!