Bengaluru Style Brinjal Gravy Recipe - For Biryani
A vegetarian Karnataka recipe with brinjal (baingan / eggplant) - cut into big, tomato, onions - roughly chopped. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes
brinjal (baingan / eggplant) - cut into big(1 pieces)tamarind - soaked in hot water(20 grams) - 2
After 20 minutes extract the pulp of tamarind and keep aside
tamarind - soaked in hot water(20 grams) - 3
You will need 1/4 cup of tamarind pulp for this recipe
tamarind - soaked in hot water(20 grams) - 4
Add roughly chopped onions in a mixer and make an onion paste
onions - roughly chopped(2)ginger garlic paste(1 tablespoon) - 5
Remove and keep it aside
- 6
In the same mixer, add the tomatoes and puree them
tomato(4) - 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
brinjal (baingan / eggplant) - cut into big(1 pieces)onions - roughly chopped(2) - 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
mustard seeds(1 teaspoon)whole black peppercorns(1 tablespoon) - 13
Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat
whole black peppercorns(1 tablespoon) - 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
ginger garlic paste(1 tablespoon) - 15
Next, add the tomato puree, tamarind extract and salt according to your taste
tomato(4)tamarind - soaked in hot water(20 grams)salt - as per 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
tamarind - soaked in hot water(20 grams)jaggery - powdered(1/2 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 19
Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft
brinjal (baingan / eggplant) - cut into big(1 pieces)tamarind - soaked in hot water(20 grams) - 20
Turn off the flame and garnish with coriander leaves
coriander (dhania) leaves - for garnish - 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
brinjal (baingan / eggplant) - cut into big(1 pieces)
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Bengaluru Style Brinjal Gravy Recipe - For Biryani
A vegetarian Karnataka recipe with brinjal (baingan / eggplant) - cut into big, tomato, onions - roughly chopped. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes
brinjal (baingan / eggplant) - cut into big(1 pieces)tamarind - soaked in hot water(20 grams) - 2
After 20 minutes extract the pulp of tamarind and keep aside
tamarind - soaked in hot water(20 grams) - 3
You will need 1/4 cup of tamarind pulp for this recipe
tamarind - soaked in hot water(20 grams) - 4
Add roughly chopped onions in a mixer and make an onion paste
onions - roughly chopped(2)ginger garlic paste(1 tablespoon) - 5
Remove and keep it aside
- 6
In the same mixer, add the tomatoes and puree them
tomato(4) - 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
brinjal (baingan / eggplant) - cut into big(1 pieces)onions - roughly chopped(2) - 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
mustard seeds(1 teaspoon)whole black peppercorns(1 tablespoon) - 13
Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat
whole black peppercorns(1 tablespoon) - 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
ginger garlic paste(1 tablespoon) - 15
Next, add the tomato puree, tamarind extract and salt according to your taste
tomato(4)tamarind - soaked in hot water(20 grams)salt - as per 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
tamarind - soaked in hot water(20 grams)jaggery - powdered(1/2 tablespoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 19
Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft
brinjal (baingan / eggplant) - cut into big(1 pieces)tamarind - soaked in hot water(20 grams) - 20
Turn off the flame and garnish with coriander leaves
coriander (dhania) leaves - for garnish - 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
brinjal (baingan / eggplant) - cut into big(1 pieces)
Rate this recipe
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