• Preeth C.Vijay

Brinjal Curry for Biryani

Biryani accompanied with brinjal gravy is one of the most loved combination. Having tried various types of Brinjal curry, i would say this recipe is the best as its creamy, spicy, little tangy and sweet, emanating all the flavors from a freshly ground masala. The brinjals are fried in oil which makes it more soft and juicy giving it a nice texture when added to the gravy.


Brinjal 10

Tamarind 1 gooseberry size

Chilli powder 1 teaspoon

Turmeric 1/2 teaspoon

Curry leaves 2 sprigs

Peppercorns 1 teaspoon

Cumin seeds 1 teaspoon

Fenugreek seeds 1/4 teaspoon

Peanuts 1 tbsp

Sesame seeds 1 tbsp

Mustard 1 tsp

Gingelly Oil 1/4 cup

Jaggery 1 tablespoon

Salt as needed

How to Start?

Soak tamarind in 1/2 cup of water and extract the juice. Discad the pulp.

Heat a pan, add peanuts and sesame seeds and saute for a few minutes. Once the peanuts and sesame seeds crackle and changes colour, switch off the flame. Allow them to cool down and ground into a smooth thick paste adding water.

Wash and cut the brinjals, making slit keeping the stem intact.

In a pan heat oil, and fry the brinjals. Fry until the skin of brinjal changes colour. Set aside.

In the same pan, heat oil, add mustard seeds, fenugreek seeds, curry leaves, cumin seeds and peppercorns.

Add chilli powder, turmeric powder and salt. Saute well. Add the tamarind extract. Let it boil for 2 minutes. Now add the fried brinjal and a cup of water. Let the brinjal cook well.

Once brinjal is soft, smash few brinjals with a ladle. Add the ground masala. Mix well. Cover and cook for 3 minutes.

After 3 minutes, open the lid, add jaggery and simmer the gravy. Cook until the oil oozes out.

Brinjal Gravy is ready to serve.


Sesame oil is recommended.

Usage of jaggery is optional but then it strikes the balance.

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