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Home » RECENT POSTS » Brinjal masala for Biryani, chapathi | Side dish

Brinjal masala for Biryani, chapathi | Side dish

September 17, 2019 by Raks Anand 10 Comments / Jump to Recipe

brinjal-masalaBrinjal 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.

brinjal-masala-biryani

Check out my Soya chunks biryani

brinjal-masala
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4.29 from 7 votes

Brinjal masala

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.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • 2 Brinjal Pulple white stripe variety
  • 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, along with tamarind. 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:

  1. 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.step-1-temper
  2. In goes ginger garlic paste. Fry for 1 minute in medium flame.step-2-ggpaste
  3. Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.step-3-masala
  4. Add brinjal, each cut into 6-8 slices lengthwise, along with tamarind. Cook for 2 minutes covered.step-4-brinjal
  5. Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.step-5-brinjal
  6. Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.final-step

Enjoy with Biryani or chapati, goes well with rice too.

kathirikai-masala

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Filed Under: RECENT POSTS, SIDE DISH FOR CHAPATI

Previous Post: « Chow chow sambar recipe, Chayote sambar
Next Post: Homemade potato chips, urulai kizhangu chips »

Reader Interactions

Comments

  1. RG

    September 20, 2019 at 3:52 am

    Looks delicious!

    Reply
  2. R.girija

    October 20, 2019 at 9:09 pm

    when to add tamarind paste….not given in the cooking method…but added in the ingredients.

    Reply
    • Raks Anand

      October 22, 2019 at 11:54 am

      Sorry updated now. Its along brinjal. Thanks for letting me know.

      Reply
  3. Anjali

    March 6, 2020 at 5:43 pm

    When you say 2 brinjal, what type and approx what weight in total? There are so many varieties of brinjal, and 2 bharta style large bhaingan will be quite diff from say, the long green ones. Tho your pic seems to show small purple ones – just 2 of those will be maybe 100g?

    Reply
    • Raks Anand

      March 6, 2020 at 6:47 pm

      Sorry not sure about weight in grams. I am so bad in it. But two big sized purple brinjal with white stripes here and there. Not the baingan bharta variety.

      Reply
  4. Jenny

    July 20, 2020 at 9:57 pm

    It came out well for me

    Reply
  5. Ahilaa

    October 20, 2020 at 6:13 am

    Tasted Yummy 🙂

    Reply
    • Raks Anand

      October 20, 2020 at 3:41 pm

      Thank you 🙂

      Reply
  6. Lizzy

    November 22, 2020 at 2:29 pm

    Substitute for tamarind?

    Reply
    • Raks Anand

      November 22, 2020 at 2:32 pm

      Tomato puree.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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