This brinjal gravy for biryani has many names like brinjal chops, biryani kathrikkai or brinjal thokku/curry. I have tasted it long time back and could not wait to try it when I found a similar version here. This is commonly prepared by Muslims as a side dish for biryani. It tastes very delicious and is a perfect accompaniment to biryani. I prefer this as side dish to biryani than onion raitha/pachadi. Though I have a different version of Brinjal gravy for biryani, this is a typical Muslim Style Brinjal Curry/Bhai Style Brinjal chops. Today we will learn how to make Brinjal side dish for biryani and pulao following this easy recipe with step wise pictures.
Brinjal Curry for Biryani
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 4
Recipe Category: Side Dish for Biryani
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 4
Recipe Category: Side Dish for Biryani
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Small Purple Brinjals – 12
Tamarind – 4 marble sized balls
Salt needed
Toast and Powder
Black Sesame seeds – 2 tbsp
Roasted Peanuts – 2 tbsp
Spice Powder
Chilli Powder – 4-5 tsp
Turmeric Powder – 1/4 tsp
For the seasoning
Sesame Seeds Oil – 1/4 cup ( Gingelly oil-Nalennai)
Mustard Seeds – 1 tsp
Whole Black pepper – 2 tsp
Cumin seeds – 2 tsp
Hing/asafoetida – a pinch
Curry leaves – 2 sprig
Preparation
Choose small purple brinjals of even size. Cut it lengthwise and keep it in water until use to prevent discoloration.
Soak tamarind in hot water for 15 minutes and extract thick tamarind juice. Discard the pulp.
Roast sesame seeds and peanuts separately on medium flame until you get a nice aroma of toasted seeds. Cool and powder both together and keep it aside.
Crush the peppercorns slightly.
Method
Heat oil, add mustard seeds, when it splutters, add cumin seeds, crushed peppercorns, hing and curry leaves.
Add the brinjals (without any water), turmeric powder and mix well so that the brinjals are well coated the spices.
Cook covered on medium flame until soft.
Add salt, chilli powder, sesame + peanuts mixture and cook covered for a few more seconds.
Then add the tamarind extract, another tsp of oil and cook on medium flame, stirring in between until the gravy oozes out oil. The brinjals should be overcooked and mushy.
Garnish with coriander leaves and serve hot with any biryani. I served with Egg Biryani.
Check out my another version of Brinjal Masala for biryani and vegetable pulao.
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Shall we use white sesame seeds?
Yes, you can use but in traditional recipe, they use only black sesame seeds. That gives a nice flavor and a little dark color to the gravy.
Ya
Thank you for the reply,padhu mam..
comes out very well. this is correct proportion and the taste is yummy. God bless u padu.
I tried myself. It's so taste…. very useful tips. Congrats keep it posting
I tried this afternoon with veg biriyani. The brinjal curry came out very well. Nandri.
Very simple and tasty. Thanks for your help.
Thanks to all
Loved the recipe padhu, thank you
This recipe came out well today. Thanks
It was awesome.. my hubby loved it.. thanks padhu
I don't have sesameseeds what is the alternative for that madam
It came out so yummy. I made lot of powder of sesame and groundnut. Can it be used for other dishes.
You can use it for other curries also.
Hi,
Used this recipe to make mushroom curry. I used cup mushrooms, a kilo before cleaning. Though it was a bit spicy and hot, it was tasty. Will try with brinjal again.
Can we do this in pressure cooker kindly tell in cooker style
Yes, just follow the same procedure.
Can we make this dish without peanut and sesame please?
That is the highlight of this recipe.
Hi Padhu
This recipe is a super dooper hit in my family, very few ingredients but the taste is yummy, thanks for sharing, God bless
Hi can you tell me approximate weight of tamarind to added please.
This recipe has no ginger garlic paste?