Skip to main content

Biryani brinjal curry| Brinjal masala

Biryani Brinjal curry | Brinjal masala is one of the well known side dishes  of biryani. serving this with the biryani , enhances its taste. This soury flavor paired with spicy biryani is the best ever mouth watering combo one should never miss to try. mostly we get the chance of enjoying this only in parties and wedding feasts. Sometimes we might crave for this delicious recipe but neglect to consider cooking, thinking of it as a complex process. But to your surprise  the Cooking process is very simple and can be made at home easily. It also goes well with ghee rice, pulao, plain rice etc. There are many variations of brinjal curry available, the following is just one of them.


4 medium sized brinjals 
2 medium sized Onions (300 gm)
1 Tomato (125gm)
3 Tablespoons of sesame oil
1 Teaspoon of Ginger garlic paste
10 curry leaves 

Ingredient for masala powder

2 teaspoons of coriander powder
1 teaspoon of chili powder
1/2 teaspoon of cumin powder
1/2 teaspoon of garam masala 

Masala to be grinded

1 tablespoon of peanuts
1 tablespoon of Grated coconut
1 teaspoon of khus-khus (poppy seeds )
1/2 teaspoon of cumin seeds

Instruction for masala paste 
  1. In a pan, roast the peanuts for 2 to 3 minutes in medium flame.
  2. Then add cumin seeds and khus khus, roast it for 30seconds
  3. Finally add grated coconut, roast it for 30 seconds. 
  4. let it cool down, then blend the masala into a fine paste. and keep it aside.
Instructions for brinjal curry
  1. Heat some oil in Kadai. Add the finely chopped Onions, salt and curry leaves. Allow it to cook until the onion get transparent.(add oil generously for more taste)
  2.  Add sliced brinjal, sauté it for few minutes. till the color changes dark,
  3. Add Tomato, cook for few minutes till it get mushy
  4. Add ginger garlic paste, sauté it until the raw smell goes out.
  5. Add all the masala powder, saute it for a minute, then add  required amount of water. close the lid. cook it for 5 minutes.
Finally mix the blended masala with brinjal curry ,cook it in medium flame for 5 minutes and then  lower flame for 30 more minutes, or till the stage when oil comes out.

Serve with biriyani



Post a Comment

Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles