The famous Brinjal-Tamarind Masala - the best ever accompaniment to Biryani or even plain rice,idli,dosa or chapathi,is given here.Try this at home and enjoy your meal.Bon Appetit!.
Tamarind Brinjal curry for Biryani - Superb Combination for Biryani
Ingredients:
Young purple brinjals - 200 gm
Onion(small - 1 no - sliced) - optional
small Tomatoes - 2 nos(chopped)
Ginger-garlic paste - 1 tsp
Tamarind pulp of - 1 lemon sized ball
Salt - 1 tsp -to taste
Jaggery(powdered) - 2 tsp
Coriander leaves(chopped) - 1/4 cup for garnishing
For grinding Masala :
Onion(medium) - 1 no
Cumin seeds - 1 heaped tsp
Fenugreek seeds- 1/5 tsp
2 red chillies
pepper corns - 10 nos
Coriander seeds - 1 tsp
white sesame seeds - dry roasted separately - 4 -5 tsp and then with grated coconut(optional) - 4 tsp for 2
mins till a flavour is released
turmeric powder - 1/4 tsp
Poppy seeds - 2 tsp
For the seasoning:-
Oil - 3/4 tsp
Mustard seeds - 1 tsp
Pepper corns - half crushed- 1/4 tsp
Curry leaves - 1 sprig
Directions:
1.Cut brinjals in 4 pieces each - leaving one inch of the stem intact.
2.Grind the masala using a mixer grinder into a fine paste.Paste tomatoes separately.
3.Heat oil in a kadai(wok).Splutter mustard, half-crushed pepper and curry leaves.
4.Add the sliced onion and the brinjals and fry till the onions are brown and the brinjals change its colour.
5.Add ground Masala in step 2, tomato pasted,salt ,coriander leaves and ginger-garlic paste and fry till the raw smell disappears and the whole is well blended which would take 5- 7 mins.
6.Add a cup of water, tamarind extract and powdered jaggery.
7.Allow this curry to simmer till the brinjals become soft and cooked till oil separated on top or this makes a thick gravy.
8.Garnish with coriander leaves and serve this with Biryani.
Tamarind Brinjal curry for Biryani - Superb Combination for Biryani
Young purple brinjals - 200 gm
Onion(small - 1 no - sliced) - optional
small Tomatoes - 2 nos(chopped)
Ginger-garlic paste - 1 tsp
Tamarind pulp of - 1 lemon sized ball
Salt - 1 tsp -to taste
Jaggery(powdered) - 2 tsp
Coriander leaves(chopped) - 1/4 cup for garnishing
For grinding Masala :
Onion(medium) - 1 no
Cumin seeds - 1 heaped tsp
Fenugreek seeds- 1/5 tsp
2 red chillies
pepper corns - 10 nos
Coriander seeds - 1 tsp
white sesame seeds - dry roasted separately - 4 -5 tsp and then with grated coconut(optional) - 4 tsp for 2
mins till a flavour is released
turmeric powder - 1/4 tsp
Poppy seeds - 2 tsp
For the seasoning:-
Oil - 3/4 tsp
Mustard seeds - 1 tsp
Pepper corns - half crushed- 1/4 tsp
Curry leaves - 1 sprig
Directions:
1.Cut brinjals in 4 pieces each - leaving one inch of the stem intact.
2.Grind the masala using a mixer grinder into a fine paste.Paste tomatoes separately.
3.Heat oil in a kadai(wok).Splutter mustard, half-crushed pepper and curry leaves.
4.Add the sliced onion and the brinjals and fry till the onions are brown and the brinjals change its colour.
5.Add ground Masala in step 2, tomato pasted,salt ,coriander leaves and ginger-garlic paste and fry till the raw smell disappears and the whole is well blended which would take 5- 7 mins.
6.Add a cup of water, tamarind extract and powdered jaggery.
7.Allow this curry to simmer till the brinjals become soft and cooked till oil separated on top or this makes a thick gravy.
8.Garnish with coriander leaves and serve this with Biryani.
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