Brinjal curry for biryani | brinjal gravy for biryani | kathirikai gravy for biryani

Brinjal curry for biryani is known by different names in different parts of the nation. It is also known as brinjal chop for biryani, brinjal gravy for biryani, brinjal masala for biryani, brinjal pachdi, brinjal chutney etc. In south India, it is also popular as kathirikai pachadi or kathirikai gravy for biryani.

Though I am a bong but still I have a strong bonding with this brinjal gravy for biryani. First time, I had this tasty delight when I was working in Bengaluru. One day, I went to a south Indian restaurant with my colleague and placed an order for veg biryani. They served the biryani along with raita and a spicy brinjal curry. Normally, I love to have biryani rice without any side dish. My colleague insisted me to try the gravy once. I just loved the combination of the biryani rice along with the brinjal gravy for biryani.

That day onwards, I became a big fan of the Brinjal curry for biryani. Luckily, my colleague was a fabulous cook and she had got all the basic knowledge about her regional food. She taught me the recipe with all the details.

I have prepared this brinjal curry for biryani muslim style many times in my life and it never disappointed me. Whenever I prepared this Indian curry recipe for my guests, they always admired my cooking.

Brinjal curry for biryani is an effortless recipe and gets prepared very easily without investing much time and effort. It requires very basic and easily available ingredients of Indian kitchen pantry to prepare this palatable dish. This vegan Indian curry could be a great option for lunch box with some chapatis or parathas other than as a side with biryani.

Brinjal curry for biryani with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and its key ingredient ‘Brinjal’.

Health benefits of Brinjal

How to make brinjal curry for biryani?

To prepare the brinjal curry for biryani, first I have dry roasted the whole spices to prepare the homemade ground spice mix. I have tossed peanuts, sesame, peppercorns, fenugreek seeds, coriander seeds and dry red chilli in a pan until a nutty aroma comes out and then allowed the spices to cool down. I have pulsed the whole spices to a fine dust with the help of a grinder and kept it aside.

Then I have prepared an onion masala paste by preparing a paste with Onion, ginger, garlic and kept it aside.

South Indian people are fond of tangy taste in the curry with tamarind water. I have soaked the tamarind pulp in hot water for some time and then strained out the water for the curry.

Cut the brinjals into large pieces and shallow fry them till golden brown before adding into the gravy.

To make the brinjal curry for biryani, temper whole cumin seeds, mustard seeds and curry leaves and then add the onion masala paste and cook them until it starts releasing oil. Add tomatoes and cook them till mushy.

Then add the ground spice mix, tamarind water into the masala and cook them slowly. To cut the tanginess of tamarind, I have used little bit of jaggery into the gravy. It helps in balancing the taste nicely.

After this, add the cooked brinjal pieces into the masala and cook it until the brinjal pieces absorb the flavour of the masala.

Few people love dry brinjal masala curry, but I always prefer brinjal gravy for biryani. So, I have added water into the masala for gravy. I like the curry with thick consistency.

Ingredients:

• 1 tablespoon Peanuts
• ½ tablespoon Sesame seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Peppercorns
• ¼ teaspoon Fenugreek seeds
• 1 dry red Chilli

• 2 Brinjals, cut into half circular shape
• 1 large Onion, diced
• 1-inch Ginger
• 3 cloves of Garlic
• 1 small Tomato, deseeded and chopped
• Tamarind, small lemon size ball
• 1 tablespoon Jaggery, grated
• ½ teaspoon Cumin seeds
• ½ teaspoon Mustard seeds
• 12-15 Curry leaves
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• Salt to taste
• Oil to cook
• ½ cup Water, to soak the tamarind
• 1 cup Water, for gravy

1. Take a pan and add the whole spices – peanuts, sesame, peppercorns, fenugreek seeds, coriander seeds and dry red chilli into it.
   

2. Toss the whole spices over medium flame until a nice nutty aroma comes out. Transfer the spices on a separate plate and allow it to cool down.
   
   

3. Take the whole spices in the small jar of the grinder. Close the lid of the jar and pulse it to a fine dust. Keep the spice mix aside.
   
   

4. On the other hand, transfer the onion chunks into the medium jar of the grinder.
   

5. Add ginger and garlic cloves into the jar and close the lid. Pulse it to a smooth paste. Keep the paste aside.
   
   
   

6. Take a lemon size small ball of tamarind in a bowl and soak it in hot water for 10-15 minutes.
   
   

7. Squeeze out the pulp with the help of your hand and strain the tamarind water. Keep it aside.
   
   
   

8. Cut the brinjals into thick semi-circular shape and soak it in water or else the brinjal would get dark in colour.
   

9. Put a pan on flame and let it become dry.
10. Add oil into the pan to shallow fry the brinjal pieces.
    

11. Once the oil is hot, add the brinjal pieces and fry them from both the sides until the brinjal pieces shrink and brown spots occur on them. Take the pieces out on a separate plate.
    
    
    

12. Add some more oil into the pan and wait until the oil is hot.
13. Add cumin seeds, mustard seeds, curry leaves into the pan and let them crackle.
    

14. Put the flame in low and add onion paste (Step 5) into the pan and give a stir.
    

15. Cook it in medium flame for 3-4 minutes. Stir frequently.
16. Add salt, turmeric powder, chilli powder into the pan and give a nice mix.
    

17. Cook it for another 5-6 minutes until the masala starts releasing oil.
18. Add tomatoes and give a nice mix.
    

19. Cover the pan and cook it for another 3-4 minutes until the tomatoes get mushy.
20. Add the ground spice mix (Step 3) into the pan and mix it nicely.
    

21. Cook it in lowest flame for 1-2 minutes.
22. Add tamarind water (Step 7) into the pan and mix it nicely.
    

23. Add grated jaggery into the masala and mix it properly until it melts.
    

24. Add the shallow fried brinjal pieces (Step 11) into the pan and mix it properly.
    
    

25. Cover the pan and cook it in low flame for 2-3 minutes.
26. Add water into the pan and give a nice stir.
    

27. Cover the pan and cook it in high flame until the gravy simmers.
28. Then put the flame in low and cook it for another couple of minutes.
29. Switch off the flame and put the pan down.
    

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