Brinjal masala for Biryani, chapathi | Side dish

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brinjal-masalaBrinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.

Being a brinjal fan, it is a long time wish for me to try this brinjal masala for Biryani. I have posted one simple recipe in my initial blogging days. Always wanted to improvise the recipe and make it again. Though I wanted to use the curry powder we get here in Singapore for a change, I settled with the one we use.

I was uncertain about the results, but it was super delicious. I love the addition of sugar in this recipe as it highlights all the tastes. It was so apt for biryani when I had it with it. Also should be great as sides with rice. I am going to make this often hereafter for biryani or chapati. This recipe is adapted from this  vlog.

I want to try this next time with the curry powder we get in Asian stores as it has a really unique flavour and different from the one we prepare always.

brinjal-masala-biryani

Check out my Soya chunks biryani

brinjal-masala

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Brinjal masala

Brinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Cup measurements

Ingredients

  • 2 Brinjal
  • 1 Onion
  • 1 Tomato
  • 1 Green chilli
  • 1 tbsp Tamarind paste
  • 2 tsp Sambar powder
  • 1 tsp Garam masala powder
  • 1 tsp Red chilli powder
  • 1 tbsp Coriander seeds powder heaped
  • 1 tbsp ginger garlic paste
  • 1 tsp Sugar
  • Salt – as needed

To temper

  • 3 tbsp Oil
  • 1 Cinnamon small piece
  • 2 cardamom
  • 2 cloves
  • 1 star anise
  • 2 Biriyani leaves

Instructions

  • Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs.

  • Add sliced onion, slit chilli and fry until onion turns transparent.

  • In goes ginger garlic paste. Fry for 1 minute in medium flame.

  • Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.

  • Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.

  • Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.

  • Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.

Notes

  • I used purple brinjal with white stripes variety. Any variety can be used.
  • Don’t skip sugar as it helps in balancing the taste.

Brinjal masala Method:

  1. Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs. Add sliced onion, slit chilli and fry until onion turns transparent.step-1-temper
  2. In goes ginger garlic paste. Fry for 1 minute in medium flame.step-2-ggpaste
  3. Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.step-3-masala
  4. Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.step-4-brinjal
  5. Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.step-5-brinjal
  6. Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.final-step

Enjoy with Biryani or chapati, goes well with rice too.

kathirikai-masala