Brinjal gravy for Briyani

Best sidedish I prefer for Briyani is Brinjal gravy / Mirchi ka salan along with any type of raita. This sidedish adds more richness to Briyani. This Brinjal gravy goes well with Hot steam rice, dosa  & roti.

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 4 no

Ingredients:

Onion puree - 2 no (large)
Tomato - 2 (finely chopped)
Coriander - 1 cup (finely chopped)
Ginger garlic paste - 1 tablespoon
Oil - 5 tablespoon
Tamarind pulp - 1/4 cup
Green chilli - 1 (large, slit)
Brinjal - 12 nos (washed & slit into 4)
Chilli powder -1 teaspoon
Coriander powder - 3 teaspoon
Garam masala - 1/2 teaspoon (optional)
Turmeric powder - 1/2 teaspoon
Salt- to taste
Jaggery powder - 1 tablespoon (grated)
Water - as needed

Whole Garam Masala:

Bay leaf - 1 no
Cloves - 3 nos
Cinnamon stick - 1 inch
Cardamom - 1 no
Cumin seeds - 1 teaspoon
Star anise -1 no

Method:

1. Heat oil in non-stick kadai and saute all the whole garam masala for a minute.

 

2. Add ginger garlic paste and onion puree to kadai and saute well until its raw smell vanish off.



3. Add finely chopped tomatoes, chilli, salt, chilli powder, turmeric powder, coriander powder, garam masala and mix well until tomato smashes completely. Sprinkle little water if masala get sticks to kadai.



4. Add brinjal along with 2 tablespoon of oil and saute well. Once brinjal are partially cooked, add tamarind pulp and 1/4 cup of  water and check for spices. Cover and cook this gravy in medium- low flame.



5. Once gravy is done, add little jaggery and stir well. Add finely chopped coriander leaves and switch off the flame.