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 maintain apart. You could possibly have 1/4 cup of tamarind pulp for this recipe.
Add roughly chopped onions in a mixer and make an onion paste. Take away and maintain it apart.
Contained within the equal mixer, add the tomatoes and puree them. Shield apart.
In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it heat up.
As rapidly due to the oil is scorching, add the chopped brinjal until the pores and pores and pores and pores and pores and skin turns into barely brown. As rapidly as they’re browned, take away from the pan and maintain it apart. (Browning signifies that it has cooked midway)
Contained within the equal pan, add nevertheless however yet one more teaspoon of oil and add mustard seeds and peppercorns and look ahead to them to splutter. Shield it on a low flame as a result of peppercorns could sputter in all places the second it touches warmth.
Subsequent, add all by the use of the flooring onion paste, ginger garlic paste and saute for a couple of minutes till the uncooked scent of onion, ginger and garlic go away.
Subsequent, add the tomato puree, tamarind extract and salt based fully in your sample.
Cowl the pan and put collectively dinner on a low flame for about quarter-hour. Open the pan usually and stir in order that the gravy wouldn’t observe the underside of the pan.
After quarter-hour, add the powdered jaggery in to the tamarind gravy and affords it a fantastic combine.
Lastly add the half cooked brinjals, 1/2 cup of water and put collectively dinner until the brinjals are tender. Flip off the flame and garnish with coriander leaves.
Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Type Rooster BIryani together with a Tadka Raita for a scrumptious Sunday Lunch.