Brinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.
Being a brinjal fan, it is a long time wish for me to try this brinjal masala for Biryani. I have posted one simple recipe in my initial blogging days. Always wanted to improvise the recipe and make it again. Though I wanted to use the curry powder we get here in Singapore for a change, I settled with the one we use.
I was uncertain about the results, but it was super delicious. I love the addition of sugar in this recipe as it highlights all the tastes. It was so apt for biryani when I had it with it. Also should be great as sides with rice. I am going to make this often hereafter for biryani or chapati. This recipe is adapted from this vlog.
I want to try this next time with the curry powder we get in Asian stores as it has a really unique flavour and different from the one we prepare always.
Check out my Soya chunks biryani
Brinjal masala
Ingredients
- 2 Brinjal
- 1 Onion
- 1 Tomato
- 1 Green chilli
- 1 tbsp Tamarind paste
- 2 tsp Sambar powder
- 1 tsp Garam masala powder
- 1 tsp Red chilli powder
- 1 tbsp Coriander seeds powder heaped
- 1 tbsp ginger garlic paste
- 1 tsp Sugar
- Salt - as needed
To temper
- 3 tbsp Oil
- 1 Cinnamon small piece
- 2 cardamom
- 2 cloves
- 1 star anise
- 2 Biriyani leaves
Instructions
- Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs.
- Add sliced onion, slit chilli and fry until onion turns transparent.
- In goes ginger garlic paste. Fry for 1 minute in medium flame.
- Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
- Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.
- Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
- Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.
Notes
- I used purple brinjal with white stripes variety. Any variety can be used.
- Don't skip sugar as it helps in balancing the taste.
Brinjal masala Method:
- Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs. Add sliced onion, slit chilli and fry until onion turns transparent.
- In goes ginger garlic paste. Fry for 1 minute in medium flame.
- Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
- Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.
- Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
- Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.
Enjoy with Biryani or chapati, goes well with rice too.
Looks delicious!