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