Muslim Style Brinjal Gravy for Biryani! Biryani is one of the tastiest dishes and everyone loves biryani. Biryani with brinjal gravy with some onion raita makes a heavenly combination. I have tried various brinjal gravy and this is the best recipe I would say. I got this recipe from my neighbour who worked in a Muslim catering. In this video, I have bought the recipe in detail to prepare brinjal gravy that will be a perfect match for biryani. Everyone would have experienced this special taste in most of the traditional weddings. Want to give your family an extraordinary dish and their lunchtime awesome? Then watch my video and try this recipe at your home. And, I am sure that your family will love it.
Use Sesame oil to get a good flavour to the gravy.
Black sesame seeds give a very good colour to the gravy.
Try to use Indian brinjal but not Aubergine.
Don’t add any extra masala or ingredients, just follow the same recipe.
Do not add too much tamarind water then the gravy will become tangier.
You can slice or chop the brinjal.
Brinjal is highly healthy but most of the children avoid brinjal in their diet. This recipe will be highly tasty, and every child will like it. And, in turn, your children will get the holistic health that brinjal can offer. Just watch my video, and try it once in your home with biryani, surely everyone will enjoy its flavour.
Check out the recipe video here:
Here is the step by step process:
Take a pan, add peanuts and sesame seeds and saute for a few seconds and allow them to crackle.
Once roasted, allow them to cool down and make a fine powder.
Take Indian Brinjal (try to avoid aubergine) and cut them lengthwise.
In a pan, heat oil, add mustard seeds once crackle add fenugreek seeds, curry leaves, cumin seeds and peppercorns.
Then add brinjal and saute for a few minutes in the oil.
Then add chilli powder, turmeric
Then salt, add little water
Mix everything well. Now cover and cook for 3 to 4 minutes.
Once brinjal is soft, mash them little with the spatula and add grounded powder
Then add tamarind water and mix well.
Add little water. Now cover and cook for 3 to 4 minutes. Open the lid after 4 minutes and allow the gravy to cook for another 2 minutes so oil separates from the gravy.