Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, brinjal tamarind gravy. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Young Brinjals fried in Sesame oil and cooked in spicy and tangy masala. Yummy dish to hot steamed rice, idlis and Dosas. Bengaluru Style Brinjal Gravy Recipe - For Biryani.
Brinjal Tamarind Gravy is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Brinjal Tamarind Gravy is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have brinjal tamarind gravy using 24 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brinjal Tamarind Gravy:
- Make ready Ingredients:
- Get 1 . Small Brinjal - 10
- Take 2 . Tamarind - lemon size (Soak in warm water and take the juice)
- Get 3 . Mustard seeds - 1 tsp
- Make ready 4 . Fenugreek seeds - 1/2 tsp
- Prepare 5 . Hing - as needed
- Prepare 6 . Currry leaves - 2 spring
- Make ready 7 . Gingelly oil - 3 tbsp
- Take Grind 1 :
- Make ready 1 . Channa dal - 2 tbsp
- Make ready 2 . Coriander seeds - 2 tbsp
- Make ready 3 . Urad dal - 1.5 tbsp
- Prepare 4 . Red chilli - 5
- Take 5 . Kashmiri chilli - 5
- Prepare 6 . Cumin - 1 tsp
- Prepare 7 . Fennel - 1 tsp
- Take 8 . Grated coconut - 2 tbsp
- Get 9 . Water - 1/4 cup
- Prepare 10 . Turmeric powder - 1/2 tsp
- Make ready Grind 2:
- Prepare 1 . Onion - 2
- Take 2 . Tomato - 2
- Make ready 3 . Garlic - 5
- Prepare 4 . Ginger - 1 inch
Brinjal curry is a traditional south indian curry shared along with a video procedure. It is a veg curry gravy recipe made using eggplants. This brinjal gravy for biryani has many names like brinjal chops, biryani kathrikkai or brinjal thokku/curry. This brinjal gravy is often made to serve as a side dish with biryani.
Steps to make Brinjal Tamarind Gravy:
- Dry roast all the ingredients under the topic "Grind 1". Cool down and ground to coarse paste using water.
- Clean the brinjal and cross cut and stuff this in brinjal. Don't cut brinjal fully brinjal should stay on their own oval shape. Reserve the remaining masala we can add this in curry itself.
- Heat 1 tbsp of gingelly oil in kadai add stuffed brinjal one by one and saute both side and keep aside.
- In remaining oil add onion, tomato, ginger and garlic. Saute until tomato turns mushy. Cool down this and grind to smooth and silky paste.
- Now heat 2 tbsp of gingelly oil in kadai temper with mustard and fenugreek. Once mustard splutter add curry leaves and hing.
- Now add the onion tomato paste and saute for 2 minutes.
- Now add remaining masala and saute again for another 2 minutes. Now add tamarind juice and salt. Let it boil until oil comes out from the corner.
- Add brinjal to the gravy and cook until brinjal done. Cook this in low flame.
- Garnish with coriander leaves serve hot with steamed rice or briyani..
India is a country with multi For less sourness, add ½ tbsp tightly packed tamarind. grind to a smooth paste with ½ to ⅔ cup water. Brinjal Gravy - Without tamarind is a delicious Indian recipe served as a Curries. Find the complete instructions on Bawarchi. Brinjal gothsu / Sutta kathirikkai curry is a south Indian recipe, served as a side dish for rava upma, idli, dosa or it can be directly mixed with white rice. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind.
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