Tuesday, February 7, 2012

Eggplant Curry for Biriyani

This eggplant curry is one of my favorite side dishes for all types biriyanis..It is spicy and tangy and a perfect combination for your biriyanis.


Ingredients:

For Gravy:
Eggplant - 1
tomatoes,chopped - 2
Ginger garlic paste - 1 Tbsp
curry Leaves - 6
Kasthuri Methi - 1/2 tsp
Cilantro,chopped - handful
Bay Leaves - 2
Turmeric powder - 2 tsp
Chilli powder - 4 tsp
Curry Powder - 4 tsp
Garam masala - 2 tsp
water - 1 cup
Tamarind paste - 1 tsp
coconut paste - 1 Tbsp (optional)

To Grind 1:
Cumin seeds - 1/2 tsp
Black peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Star anise - 1
Red Chili - 2
Corainder seeds - 1Tbsp
Cinnamon stick - 1
Cloves - 3
Cardamom - 1

To Grind 2:
Onions,medium - 2
Green chillies - 2

Method:
  1. Grind all the ingredients from the "To Grind 1" list above to make a fine powder.
  2. Add the onions and green chillies from "To Grind 2" to the above powder and use the pulse in the mixer 2-3 times to finely mince them.
  3. Heat oil in a pan, add bay leaves, curry leaves and kasthuri methi.
  4. Add the ground paste and fry in medium flame until well browned and the raw smell goes.
  5. Add tomatoes, eggplant, turmeric powder, curry powder, chilli powder and garam masala.
  6. Cover and cook until the eggplant and tomatoes are mushy and the oil separates out.
  7. Once cooked, mash the tomatoes and eggplant until soft
  8. Add chopped cilatro and salt and adjust to taste.
  9. If using, add the cocounut paste and saute for a few more minutes.
Serve with Biriyani or chappatis. You can add any kind of vegetable or meat to this gravy to make the perfect side dish.