Bengaluru Style Brinjal Gravy Recipe - For Biryani
Here's a fantastic side dish recipe that goes perfectly with any Biryani. This tangy and sweet gravy along with the perfectly chunky brinjal pieces makes a perfect Sunday Lunch. This style is popular in most of the Bangalore Restaurant and pairs well with the spicy biryani.
Brinjal Gravy For Biryani, as the name suggests is a side dish recipe that makes a delicious accompaniment for any Biryani. This style of side dish is prepared in Bangalore restaurants or at Weddings and served along with spicy biryanis. The tanginess and sweetness of the dish pairs well with any spicy Biryanis or Pulaos.
In North India, Biryanis are usually served along with raitas and salans but Bangalore, being the melting pot of Indian culture, this brinjal gravy is served as a side dish to the biryani and absolutely everyone loves it.
If you like this recipe, here are a few more side dish recipes that goes along with Biryanis
- 1 Brinjal (Baingan / Eggplant) , cut into big pieces
- 4 Tomatoes
- 2 Onions , roughly chopped
- 1 tablespoon Ginger Garlic Paste
- 20 grams Tamarind , soaked in hot water
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Whole Black Peppercorns
- 1/2 tablespoon Jaggery , powdered
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 2 teaspoons Oil
- Salt , as per your taste
- Coriander (Dhania) Leaves , for garnish
How to make Bengaluru Style Brinjal Gravy Recipe - For Biryani
To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes.
After 20 minutes extract the pulp of tamarind and keep aside. You will need 1/4 cup of tamarind pulp for this recipe.
Add roughly chopped onions in a mixer and make an onion paste. Remove and keep it aside.
In the same mixer, add the tomatoes and puree them. Keep aside.
In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it warm up.
Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown. Once they are browned, remove from the pan and keep it aside. (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. Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat.
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.
Next, add the tomato puree, tamarind extract and salt according to your taste.
Cover the pan and cook on a low flame for about 15 minutes. Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan.
After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix.
Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft. Turn off the flame and garnish with coriander leaves.
If you want the gravy sweeter, add more jaggery.
You may use small purple brinjals, but I have used the big one.
If you want the gravy to be thick/ thin you can increase or decrease the amount of water.
Keep tasting and if u want it more tangy add more tamarind paste
Bengaluru Style Brinjal Gravy Recipe - For Biryani is part of the Indian Curry And Gravy Recipe Contest