CHENNAI BRIYANI BRINJAL

தமிழில் காண : கிளிக் 

Hi All,

CHENNAI BRIYANI BRINJAL ! Chennaians must have surely tasted this brinjal curry with briyani.In Chennai briyani will be served along with this brinjal curry and raita , Brinjal curry and Dum briyani are best combination.

They cook the brinjal in such a way that we can see the brinjals floating in gravy but it will be very soft that you cannot take the pieces separately ,the brinjals will just blend well with briyani and melts in mouth.

My husband who hates brinjal to core ,will eat this brinjal curry alone.So I got this recipe from my Chennai neighbour and I make this curry only with briyani :) .

The recipe is as below,

SERVINGS : 4 members.

INGREDIENTS :

Brinjal – 4 nos.

Mustard – 1/8 tsp.

Bay leaf – 1 no.

Cinnamon – 1” piece – 2 nos.

Cardamom – 1 no.

Cloves – 3 nos.

Cumin – 1 tsp.

Onions – 1 no ( big).

Green chillies – 2 nos.

Ginger garlic paste – 2 tsp.

Curry leaves – a sprig ( I missed to add today).

Tomatoes – 2 nos ( medium )

Turmeric powder -1/4 tsp

Chilli powder – 1 1/2 tsp.

Chicken masala or garam masala – 1 tsp.

Tamarind – gooseberry sized.

Jaggery – 1 tsp.

Salt – as required.

Coriander leaves – 3 tsp.

Gingelly oil / Sunflower oil – 5 tsp.

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METHOD :

1. Chop onions , chillies ,tomatoes to very fine pieces ( don't chop to big pieces).Soak tamarind in warm water for 10 mins and extract the juice , discard the pulp.Chop brinjal to medium sized cubes and add them in salted water till use.
2. Heat oil in pan ,add mustard , cumin , bay leaf , cinnamon , peeled cardamom , cloves and saute in low flame till aroma comes.
   
3. Add onions , green chillies and saute till golden brown , followed by ginger garlic paste and fry till raw smell leaves.
   
4. Then add tomatoes and fry till mushy , now add our spice powders – turmeric powder , chilli powder , chicken masala or garam masala and saute for a minute till the powders blend well.
   
   
5. Now add tamarind juice and boil for 2 more mins till the raw smell of tamarind disappears.
   
6. Finally add chopped brinjal ( drain the soaked water and add vegs only) , salt , jaggery ,2 cups of water ,close the pan and cook till brinjals cooked to soft and gravy boils to thick ,silky consistency.
   
   
7. Garnish with coriander leaves , remove from flame and serve hot.
   
8. I served with Ambur chicken briyani and Mangalorean chicken chukka.You can serve with briyani , pulav , fried rice too.
   
    HAPPY COOKING!!