Looking for a recipe for brinjal as an accompaniment to biryani. Any tried and tested recipes?

I am planning to make biryani for dinner and am looking for the authentic brinjal curry/chutney recipe to go with it. Any help will be appreciated.


ThanksLooking for a recipe for brinjal as an accompaniment to biryani. Any tried and tested recipes?
Hi try this. ';Bagara Baingan'; tastes very good ..... (fried brinjals with gravy)





Ingredients:


Small to medium sige brinjals -- 8


Onoin medium sige -- 1 (cut into thin pieces)


Tomatoes medium -- 2 (cut into small pieces)


Tamarind -- small candy sige


Oil -- 1/4 cup to 1/2 cup





For Gravy:


Peanuts -- 1cup; Sesame seeds -- 1/4 cup; Poppyseeds -- 2 tbsp; Coriander seeds -- 2 tbsp; Dry coconut -- sige of small lemon (if using coconut powder -- 2 tbsp); Garlic -- 4 med. cloves; Ginger -- small piece (equal to garlic -- Ginger/garlic paste can also be used -- 1 tbsp); Green Mirch -- 7 (or according to your taste, more if you eat more spicy); Cardamom -- 5pcs; Cloves -- 8pcs; Cinnamon -- little pc; water -- 2 cups.





For seasoning : 1/2 tsp. Mustard seeds





Preparation:





Heat pan. Dry Fry Peanuts. After the peanuts fried little bit, add cloves, cardamom, cinnamon, coriander, sesame %26amp; poppy seeds. After frying nicely, off the stove, add coconut. Let it cool.





Cut Brinjals vertically (2 times in + shape if you look from the top) without splitting.... leaving 1/2 inch at the stem.


Heat 1/4 cup of oil in a Deep frying pan, fry the brinjals in medium heat, sprinkle little salt over the brinjals. stir in between carefully, without splitting them. When the brinjals are fried and cooked well turn off the stove. Take out them from the pan and put aside.(you can check the tummy by pressing with spatula... if it goes in little bit, then its cooked)





Grind the fried ingredients, by adding tamarind, salt, green chilly, ginger and garlic... adding water eventually. Make a nice paste.





Now, Take frying pan, (add some more oil if needed) heat it. Add Mustard seeds. when they start to splatter, add the onions. After the onion turn little reddish, add tomatoes, add some salt, cover with lid. Let it cook on medium heat. After the tomatoes are well cooked, add the ground gravy. Turn the stove to low heat. When the bubbles start to pop, add the brinjals. Becareful with the popping bubbles. let it cook for 2 or 3 min. That's all. Bagara Baingan is ready.





NOTE: (1) The ingredients for gravy are in normal amount. If you like more gravy, then you can add more of all gravy ingredients.


(2) You are adding salt 3 times... on brinjals, when grinding and on tomatoes. so, becareful with the measuring. You don't want to make the curry salty. is n't it!!


(3) you can add water as per the consistancy you need... if you like the curry liquidy, then add more water when grinding or after adding the gravy in to the pan ... (But do not add less water...)Looking for a recipe for brinjal as an accompaniment to biryani. Any tried and tested recipes?
Brinjal curry for Biryani Recipe





Description : Recipe Sauted Brinjal Curry - perfect with biriyani


Servings : 6 Adult(s)





Young purple brinjals - 500 gm


Onion(medium) - 1 no


(sliced)


Tomato(large) - 2 nos


(chopped)


Ginger-garlic paste - 1 tsp


Tamarind(Puli) - 1 lime sized ball


Salt - As reqd


Jaggery(Sharkkara)(powdered) - 4 tsp


Coriander leaves(chopped) - 1/4 cup for garnishing








For grinding Masala 1:-


Onion(medium) - 1 no


Cumin seeds(Jeerakam) - 2 heaped tsp


Fenugreek seeds(Uluva) - 1/4 tsp


Chilly powder - 2 tbsp


Coriander powder - 3 tbsp


Turmeric powder - 1 tsp





For grinding Masala 2:-


Coconut - 1/2 of one


Poppy seeds(Khashakhasha) - 1 heaped tbsp


Sesame seeds - 2 heaped tbsp





For seasoning:-


Oil - 3/4 cup


Mustard seeds - 1 tsp


Pepper - 1 tsp


Curry leaves - 20 nos





1)Cut brinjals in 4 upto one inch of the stem leaving the stem intact.





2)Heat oil in a kadai(wok).





3)Splutter mustard, pepper and curry leaves.





4)Add the sliced onion and the brinjals and fry till the onions are brown and the brinjals discoloured.





5)Add ground Masala 1, tomatoes and ginger-garlic paste and fry till the raw smell disappears and the whole is well blended which would take 5 mins.





6)Pour a cup of water, add the ground Masala 2, tamarind extract, salt to taste, jaggery and the required amount of water to make a thick gravy.





7)Allow the curry to simmer till the brinjals become soft and cooked.





8)Garnish with coriander leaves.





:- Serve with biriyani.
Mixed vegetable curry


by Madhur Jaffrey


from Flavours of India





Serves 4-6


Preparation time less than 30 mins





Cooking time 10 to 30 mins





Ingredients


陆 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/戮in x 陆in sticks


2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/戮in x 陆in sticks


100g/4oz/1 cup peas


100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces


1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/戮in x 陆in sticks


50g/2oz/陆 cup freshly grated coconut


4 fresh hot green chillies


2 tbsp white poppy seeds


1录tsp salt


3 medium-sized tomatoes, roughly chopped


1 tbsp natural plain yoghurt


1 tsp garam masala


2 tbsp chopped, fresh green coriander











Method


1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.


2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.


3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.