Brinjal Curry for Biryani – Ennai Kathirikai

This is the Brinjal (Eggplant) Curry that is famously served with the Ambur Biryani.  A nice coconut based gravy, middle spiced – this gravy goes well the the Famous Arkot Biryani.

Brinjal Curry for Biryani – Ennai Kathirikai

You are here: Home > Vegetarian  > Brinjal Curry for Biryani – Ennai Kathirikai

Brinjal Curry for Biryani – Ennai Kathirikai

Ingredients:

• 4 small purple eggplants (brinjal)
• ¼ tsp mustard seeds
• few curry leaves
• ½ tsp whole black pepper corns
• 1 large onion
• 1 large tomato, chopped
• 2 tsp ginger garlic paste
• 1 tsp tamarind soaked in 1 Tbsp hot water
• 2 tsp jaggery, powdered
• ¾ tsp cumin seeds
• a large pinch of fenugreek seeds
• ¾ – 1 Tbsp chilli powder (to taste)
• 1 ½ Tbsp coriander powder
• ½ tsp turmeric powder
• ¼ cup grated coconut
• ½ tsp kasakasa / poppy seeds
• a handful of coriander leaves
• 4 tsp oil, divided
• ¼ tsp mustard seeds
• 1 long green chili, sliced

Method:

• Grind the coconut and poppy seeds together to a smooth paste – set aside.
• Grind half the onion with cumin, fenugreek, chill powder, coriander powder and turmeric powder. Set this paste aside as well.
• Dice the remaining onion.
• Cut each eggplant (brinjal) into quarters, I cut into quarters keeping the stem intact- for presentation.
• Heat half the oil in a wide pan.
• Add mustard seeds, black pepper and curry leaves.
• Allow the mustard seeds to crackle.
• Add the  diced onion and the brinjal. Stir and fry on medium heat, till the onions are soft and the brinjal has changed in  color. Add the onion spice paste, along with the chopped tomato and ginger garlic paste.
• Cook on low, stirring until the raw smell of garlic and spices dissipates. About 2 minutes.
• Add the coconut-poppy seeds paste, jaggery, tamarind extract, salt to taste and about 2 cups of water.
• Cover and cook on medium low heat, till the brinjal is tender and the gravy is nice and thick. Remove curry to serving dish.
• Heat remaining oil in a small pan.
• Add the sliced green chili. Allow to change color and pour over the top of the curry along with the oil.
• Garnish with coriander leaves.

• 

Brinjal Curry for Biryani – Ennai Kathirikai

Key Ingredients: Eggplant, Onion, Tomato, Ginger, Garlic,Green Chilli, Coconut, Spices, Spices, Salt, Jaggery, Tamarind

Let us know if you tried it – Brinjal Curry for Biryani – Ennai Kathirikai . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.