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Restaurant Style Brinjal Gravy for Biryani | Brinjal Side dish for Biryani | Kathirikkai Kootu Recipe

Restaurant Style Brinjal Dalcha Recipe
Biryani Brinjal Side dish(Sorry for the irrelevant in the recipe name. Mistakenly mentioned as dalcha)
Side dish made using brinjal is usually accompanied with biryani in most of the restaurants. I would say, biryani brinjal is the best companion for any type of biryani. During my teenage, I was reluctant to eat biryani even when someone forces me. After marriage, I only eat a spoonful from my hubbies plate. Slowly I started to like it with raita. But I loved it as a whole only after knowing the taste of biryani with brinjal gravy. Its a truly delicious one. So I tried to recreate the brinjal gravy from some restaurants like Aasife, Buhari and made it successful. I reduced the amount of oil here for health benefit. So it looks less oily than the restaurants. And I made the gravy very thick, you can make thin as well. Here is the recipe...

Brinjal Gravy for Biryani

Biryani Brinjal Gravy

Recipe Cuisine: South Indian | Recipe Category: Side dish / Gravy
Prep Time: 5 mins | Cooking Time: 20 mins | Serves: 5

Ingredients:

Brinjal - 4
Onion - 1/2, chopped, optional
Big Tomato - 2(or 3 small), puréed
Green chilli - 2
Coriander powder - 2 tsp
Chilli powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - small lemon sized
Jaggery - small piece, optional
Salt - to taste

To roast and grind:

Peanuts - 2 tblpsn
Sesame seeds / Ellu - 2 tsp
Fenugreek / Vendhayam - 1/8 tsp

To temper:

Mustard seeds - 1/2 tsp
Pepper - 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida / Perungayapodi - a pinch
Curry leaves - a sprig
Oil - 1/4 cup

Method:

Roast peanuts, fenugreek and sesame seeds and grind them into a smooth paste.

Soak the tamarind in water for 15 minutes. Cut the brinjal into 4 long slices. Purée the tomato.

Heat a pan, add a good splash of oil. When oil becomes hot, add in mustard seeds. Once it splutters, add cumin, pepper, asafoetida, curry leaves.

Now, add in chopped onion and green chilli. Stir fry till it turns golden.

Add in sliced brinjal and sauté for few minutes. The skin should change color.

Then, add the tomato purée and coriander powder, chilli powder, turmeric, salt. Cook for 2 to 3 minutes.

Add in tamarind extract, ground paste and a small piece of jaggery. Cover and cook for 10 to 15 minutes.

Serve hot with biryani.

Pictorial:
Ingredients for brinjal dalcha
Keep all your ingredients ready. Soak the tamarind in water for 15 minutes
to roast
First roast the peanuts. When it slightly changes color, roast fenugreek and sesame seeds. Cool it and grind them into a smooth powder.
seasoning
Heat a pan, add a good splash of oil. When oil becomes hot, add in mustard seeds.
seasoning ingredients
Once it splutters, add cumin, pepper, asafoetida, curry leaves.
curry leaves
Add in curry leaves
onion
Now, add in chopped onion and green chilli. Stir fry till it turns golden.
ground powder
Roasted peanut, sesame seed powder is ready now
saute brinjal
Add in sliced brinjal and sauté for few minutes.
browned brinjal
Saute till the brinjal changes its color.
spice powders
Then, add the coriander powder, chilli powder, turmeric, salt. Stir fry for 30 seconds
add tomato puree
add the tomato purée. Cook for 2 to 3 minutes.
tamarind extract

Add in tamarind extract
ground powder
Immediately add the ground peanut sesame powder
sugar salt added
Add 2 to 3 cups water, salt and a small piece of jaggery.
sugar salt added
Mix well
cover and cook
Cover and cook for 15 to 20 minutes.
Kathirikkai Dalcha Recipe
Serve with Biryani!

5 comments:

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  2. That's a killer recipe.

    And fail proof too. Came out so well, though I had to substitute almonds and white sesame seeds because of unavailability. It tasted exactly like the one served in restaurants.

    Thanks for the share.

    ReplyDelete
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