Remove from heat. Switch off.Serve with sambar rice or any variety rice. Then add tomatoes fry until mushy and raw smell leaves.Add sambar powder. Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Now add 1.5 cups of water, required salt and simmer. Grind the fresh roasted coconut with half a cup of water to a fine paste. Cut brinjal into finger length strips and keep it immersed in water till use. Add it to the curry. I have tasted it long time back and could not wait to try it when I … Add in tomatoes and mix well. It is usually served with kuska biryani , veg biryani, nonveg biryani etc. This is a spicy curry which is apt with hot steamed rice. Now heat a kadai with oil add onions, turmeric powder and saute till onions turn slightly browned. Oct 15, 2017 - This brinjal gravy for biryani has many names like brinjal chops, biryani kathrikkai or brinjal thokku/curry. You can also add jeera and curry leaves while tempering but I didnt add it though. Now heat a kadai with oil add onions, turmeric powder and saute till onions turn slightly browned. Managed by Host My Blog. Heat oil in a pan, add in whole garam masala and saute for a min. Do give a try for yourself! Adjust red chillies according to your spice level. Now add the ground paste, add chilli powder , required salt.Fry until nicely roasted say 3-5mins. Heat oil, add mustards seeds and curry leaves- allow it to splutter. Slice ginger into thin strips and slit the green chillies. Put a ‘+’ mark in the brinjals with a knife and fill in the brinjals with the paste(Reserve the remaining paste.). Add it to the curry. See more ideas about recipes, indian food recipes, food. Now add the stuffed brinjals and saute until it shrinks. Put a ‘+’ mark in the brinjals with a knife and fill in the brinjals with the paste(Reserve the remaining paste.). Jun 30, 2014 - I have made this curry many times since Ramya posted and as it has become my family favourite esp hubby demands this whenever we get brinjals. If you dont have vadagam for tempering thenreplace it with urad dhal but still vadagam gives a nice flavour to this curry so I prefer adding it. In a pan, heat oil, add mustard seeds once crackle add fenugreek seeds, Now add the stuffed brinjals and saute until it shrinks. Simmer the curry for a couple of minutes. Then add the remaining paste and saute for 2mins. Stuff all the brinjals and keep aside. First dry roast all the ingredients under ‘to roast and grind’ section till golden brown and tomatoes turn slightly mushy and raw smell leaves. Grind the roasted ingredients to a fine paste, set aside. Soak tamarind in water for few mins and extract thick pulp out of it.Keep aside. Add the brinjals and fry until it shrinks, add water till immersing level and cook covered until the brinjals turn soft and the water evaporates completely.Dont make it mushy just cook until the brinjals are soft yet crunchy. In a pan heat oil, saute the This is another take for ena kathrikai kulambu and we all loved it. Managed by Host My Blog. I have made this curry many times since Ramya posted and as it has become my family favourite esp hubby demands this whenever we get brinjals. https://www.yummytummyaarthi.com/kongunadu-kozhi-kuzhambu-recipe Vadagam(the one used for tempering) / Urad Dhal – 1 tsp. I dont even remember how I started liking brinjals, its only a year since I’ve started liking this veggie. Grilled dosa sandwich recipe, How to make dosa sandwich, Zafrani pulao recipe, Saffron pulao recipe, Ragda Recipe - How to make Ragda for Chaats, Chow Chow Kootu Recipe – Chayote Kootu Recipe ». Your email address will not be published. I saw this recipe once in a cookery show and sesame was mentioned optional but I added it as I luv the flavour. https://www.archanaskitchen.com/bengaluru-style-brinjal-gravy-recipe-for-biryani Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside. Let the mustard seeds pop. Stuff all the brinjals and keep aside. Add in ginger garlic paste, salt, turmeric and mix well. Adding the tempering at the last stage gives a strong unique flavouring so dont skip this. Then add tomatoes fry until mushy and raw smell leaves.Add sambar powder.