Bengaluru Style Brinjal Gravy Recipe - For Biryani
Karnataka · Vegetarian · 1h 30m · 4 servings
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For the soul.
Key Ingredients
- 1 pieces brinjal (baingan / eggplant) - cut into big
- 4 tomato
- 2 onions - roughly chopped
- 1 tablespoon ginger garlic paste
- 20 grams tamarind - soaked in hot water
- + 8 more ingredients — see full list below ↓
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How to Make Bengaluru Style Brinjal Gravy Recipe - For Biryani at Home
Ingredients (13 items)
- brinjal (baingan / eggplant) - cut into big— 1 pieces
- tomato— 4
- onions - roughly chopped— 2
- ginger garlic paste— 1 tablespoon
- tamarind - soaked in hot water— 20 grams
- mustard seeds— 1 teaspoon
- whole black peppercorns— 1 tablespoon
- jaggery - powdered— 1/2 tablespoon
- turmeric powder (haldi)— 1/4 teaspoon
- red chilli powder— 1/4 teaspoon
- teaspoons sunflower oil— 2
- salt - as per your taste
- coriander (dhania) leaves - for garnish
Step-by-Step Instructions
- 1
To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes
- 2
After 20 minutes extract the pulp of tamarind and keep aside
- 3
You will need 1/4 cup of tamarind pulp for this recipe
- 4
Add roughly chopped onions in a mixer and make an onion paste
- 5
Remove and keep it aside
- 6
In the same mixer, add the tomatoes and puree them
- 7
Keep aside
- 8
In a heavy bottomed pan, add 1 teaspoon of cooking oil
- 9
Let it warm up
- 10
Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown
- 11
Once they are browned, remove from the pan and keep it aside
- 12
(Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter
- 13
Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat
- 14
Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away
- 15
Next, add the tomato puree, tamarind extract and salt according to your taste
- 16
Cover the pan and cook on a low flame for about 15 minutes
- 17
Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan
- 18
After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix
- 19
Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft
- 20
Turn off the flame and garnish with coriander leaves
- 21
Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch
