Brinjal Curry is an Easy Side Dish for Biryani that can be done very quickly. Biryanis always are served with some raita and gravy on the side and this dish is very apt for it.
First of all, when we make Biryanis, we always end up making something on the side as well. So you have options like onion raita or in most cases an easy brinjal curry. I am sure many of you know that a nonveg biryani always has a Brinjal curry served with it.
Similarly, when we make a vegetarian Biryani, we also follow the same method of having an onion raita and a curry on the side. Because this recipe is very simple to make. As a result, we make it often such easy gravies for one pot meals.. We are very fond of Brinjal and have dishes like Gutti Vankaya Kura, Vankaya Senagalu Kura, yet another easy Brinjal curry for rice, and Brinjal Puli Curry.
This Easy Brinjal Curry is part of the Weekend Party Vegetarian Thali Menu. On C4AS, check out the final Nonveg thali I had prepared.
With this, we are coming to the final Thalis featuring Regional Cuisines.
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Thalis & Platters
Week 1 - Platters for Kids
Pyjama Party for Day 1
Sandwich Platter for Day 2
Fusion Platter for Day 3
Pizza Party for Day 4
Week 2 - Thalis featuring Regional Cuisines - Veg Thalis
Dussehra Festival Thali for Day 1
Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
Gummadikaya Pulusu ~ Vegetarian Lunch Thali for Day 4
Varalakshmi Vratham Festival Thali for Day 5
Ingredients for Brinjal Curry, an Easy Side Dish for Biryani
Whole ingredients are roasted and ground to add to this curry.
I have not used any spice powders in this curry. The process is very simple and takes only about 15 minutes to get cooked.
Recipe
Brinjal Curry ~ Easy Side Dish for Biryani
Ingredients
For the Gravy
- 250 gms Brinjal
- 1 medium Onions
- 1 medium Tomato Puree
- Salt to taste
- A Pinch Turmeric Powder
- 1 tsp Ginger Garlic Paste
- Handful Coriander Leaves
- Handful Curry Leaves
- 1/2 tsp Mustard Seeds
- 2 tsp Cooking Oil
For the Dry Roasted Powder
- 1 tbsp Peanuts roasted
- 1 tsp Coriander Seeds
- 3 - 4 Dry Red Chillies
- 1 tsp Cumin Seeds
Instructions
For the Dry Roasted Powder
- Heat a pan and dry roast all the ingredients. Once it cools down, powder it well. Keep it aside.
For the Gravy
- Wash, chop the brinjal into 3 inch pieces.
- Heat a nonstick pan with cooking oil, temper with mustard seeds, curry leaves.
- Then, add finely chopped onions, saute well till done.
- Add ginger garlic paste and saute well.
- Next, add the tomato puree, salt, and turmeric powder.
- Cover with lid and let the tomato puree get cooked well.
- Add the brinjal and mix.
- Cook for a couple of minutes and then add the dry roasted powder.
- Continue cooking on low flame till oil separates.
- Add 1 cup water and bring to a boil.
- Garnish with finely chopped coriander leaves.
- Serve with biryani.
Suma Gandlur says
Seems like a nice variation to the versions I make regularly at home. My husband is a great fan of brinjals and will try this out.
Harini Rupanagudi says
Wow! I never knew brinjal curry as an accompaniment to biryani. This version sounds new to me.
srividhya says
Love how you add the roasted peanuts to your dishes. Awesome. More like salan kind right? Looks yum.
NARMADHA says
I too make brinjal curry for biryani almost the same way. this looks too tempting and perfect side dish.