Bengaluru Style Brinjal Gravy Recipe - For Biryani

Step 1: To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes

Step 2: After 20 minutes extract the pulp of tamarind and keep aside

Step 3: You will need 1/4 cup of tamarind pulp for this recipe

Step 4: Add roughly chopped onions in a mixer and make an onion paste

Step 5: Remove and keep it aside

Step 6: In the same mixer, add the tomatoes and puree them

Step 7: Keep aside

Step 8: In a heavy bottomed pan, add 1 teaspoon of cooking oil

Step 9: Let it warm up

Step 10: Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown

Step 11: Once they are browned, remove from the pan and keep it aside

Step 12: (Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter

Step 13: Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat

Step 14: Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away

Step 15: Next, add the tomato puree, tamarind extract and salt according to your taste

Step 16: Cover the pan and cook on a low flame for about 15 minutes

Step 17: Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan

Step 18: After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix

Step 19: Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft

Step 20: Turn off the flame and garnish with coriander leaves

Step 21: Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch