Tuesday, December 6, 2016

Biriyani Kathrikai / Brinjal Chops / Brinjal Gravy for Biriyani

This is an excellent side dish for Biriyani as well as Pulav
Addition of sesame / gingelly oil / nalennai enhances the flavour


Ingredients
Part 1 - To Fry and Grind
  • Gingelly Oil - 2 teaspoons
  • Small Onions - 15 nos
  • Tomato - 1
  • Cashews - 10
  • Saunf / Sombu - 1 teaspoon
  • Garlic - 8 pieces
  • Ginger - a small piece
  • Green Chilly - 2 nos

Part 2 - Seasoning
  • Gingelly Oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Curry leaves - little
Part 3 - For the Gravy
  • Onion - 1
  • Tomato - 1
  • Small Purple Brinjal - 7 nos
  • Turmeric - 1/2 teaspoon
  • Chilly Powder - 3/4 teaspoon
  • Tamarind Extract - 1 cup
  • Jaggery - small piece
  • Salt - 1 tto 1 1/2 teaspoons
Part 4 - Garnish
  • Coriander leaves - little
  • Sesame / Gingelly Oil - 1 teaspoon
Method
Step 1 - Fry and Grind
  • Heat gingelly / sesame oil in a kadai 
  • Fry the items given under "part 1 " (except cashes)
  • Cool and grind it to a smooth paste without adding water
Step 2 - Seasoning and Saute
  • Heat gingelly oil again.Season with mustard, urad, channa dhals and curry leaves
  • Pour the ground paste.Wash the mixer jar with little water and add here
  • Cook it for about 2 minutes
  • Add onions and leave it for sometime
  • Put tomatoes and mix well

Step 3 - Brinjal Gravy
  • Now add the cut brinjals
  • Put spice powders and salt.Mix well
  • Pour tamarind extract.Add jaggery
  • Let it boil till the brinjals are cooked
  • It should be of thick consistency
  • Garnish with chopped coriander and sesame oil

Serve it with Biriyani or Pulav