Brinjal curry for biryani, Brinjal chops for biryani, Brinjal gravy recipe

Note

How to make brinjal curry for biryani with step by step images

1. Soak tamarind in ½ cup warm water. Extract tamarind juice and keep it aside. Slice onions thin, chop tomatoes and slice each brinjal into 4 pieces and keep it aside. (Keep brinjal in water after slicing in order to prevent discoloration)
   
2. In a pan/ kadai dry roast peanuts, coriander seeds, cumin seeds, sesame seeds and dried red chilli in medium flame until aromatic. When they look roasted transfer it to a blender and grind it powder and keep it aside.
   
3. Heat oil in a kadai add mustard seeds, when it splutters add cumin seeds when it crackles add sliced onion and saute well. When the onions look sauteed add ginger garlic paste and saute well.
   
4. When the raw smell of ginger garlic paste goes add chopped tomatoes, salt, turmeric powder and garam masala powder. Saute well and allow the tomatoes to get cooked in medium flame.
   
5. When tomatoes look soft and mushy add the brinjal slices. Saute well for few minutes till the brinjal gets roasted. When brinjal looks a little roasted add tamarind extract and mix well. Allow the mixture to boil well and also cook the brinjal in medium flame. (This should take about 5 minutes)
   
6. When the brinjal looks cooked add the ground masala powder and mix well. Cook the mixture for 2 minutes and the gravy/curry will look thick with oil separating in the sides, that’s when put off the flame and serve it hot with biryani!