To start making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in scorching water for 20 minutes.
After 20 minutes extract the pulp of tamarind and preserve apart. You’ll need 1/4 cup of tamarind pulp for this recipe.
Add roughly chopped onions in a mixer and make an onion paste. Take away and preserve it apart.
In the identical mixer, add the tomatoes and puree them. Preserve apart.
In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it heat up.
As soon as the oil is scorching, add the chopped brinjal until the pores and skin turns into barely brown. As soon as they’re browned, take away from the pan and preserve it apart. (Browning signifies that it has cooked midway)
In the identical pan, add yet another teaspoon of oil and add mustard seeds and peppercorns and look forward to them to splutter. Preserve it on a low flame because the peppercorns would possibly sputter in every single place the second it touches warmth.
Subsequent, add within the floor onion paste, ginger garlic paste and saute for a couple of minutes till the uncooked odor of onion, ginger and garlic go away.
Subsequent, add the tomato puree, tamarind extract and salt in line with your style.
Cowl the pan and cook dinner on a low flame for about quarter-hour. Open the pan sometimes and stir in order that the gravy doesn’t follow the underside of the pan.
After quarter-hour, add the powdered jaggery in to the tamarind gravy and provides it combine.
Lastly add the half cooked brinjals, 1/2 cup of water and cook dinner until the brinjals are comfortable. Flip off the flame and garnish with coriander leaves.
Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Model Hen BIryani together with a Tadka Raita for a scrumptious Sunday Lunch.
