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.
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.
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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