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    Home Β» Recipes Β» Recent Posts

    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 thisΒ  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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    4.72 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 tablespoon Tamarind paste
    • 2 teaspoon Sambar powder
    • 1 teaspoon Garam masala powder
    • 1 teaspoon Red chilli powder
    • 1 tablespoon Coriander seeds powder heaped
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Sugar
    • Salt - as needed

    To temper

    • 3 tablespoon Oil
    • 1 Cinnamon small piece
    • 2 cardamom
    • 2 cloves
    • 1 star anise
    • 2 Biriyani leaves
    Prevent your screen from going dark

    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.
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    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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    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 06, 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 06, 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 πŸ™‚

      Reply
      • Raks Anand

        October 20, 2020 at 3:41 pm

        Thank you πŸ™‚

        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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me β†’

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
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    Summer recipes

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