To start making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in sizzling water for 20 minutes.
After 20 minutes extract the pulp of tamarind and hold apart. You have to 1/4 cup of tamarind pulp for this recipe.
Add roughly chopped onions in a mixer and make an onion paste. Take away and hold it apart.
In the identical mixer, add the tomatoes and puree them. Hold apart.
In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it heat up.
As soon as the oil is sizzling, 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 hold it apart. (Browning signifies that it has cooked midway)
In the identical pan, add another teaspoon of oil and add mustard seeds and peppercorns and watch for them to splutter. Hold it on a low flame because the peppercorns would possibly sputter in all places 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 scent of onion, ginger and garlic go away.
Subsequent, add the tomato puree, tamarind extract and salt in accordance with your style.
Cowl the pan and cook dinner on a low flame for about quarter-hour. Open the pan often 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 a superb 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 Rooster BIryani together with a Tadka Raita for a scrumptious Sunday Lunch.