Wednesday, September 26, 2012

Briyani Kathirikai / Mughlai Briyani gravy

Mughlai Eggpalnt gravy for Briyani / Briyani Kathirikai chops
                          
                       Today I am going to share one of the most requested recipe from my friend circle and  as well as from my readers.. This traditional eggplant gravy from Mughlai  cuisinie is a great accompany for any briyani variety.  This rich sauce gives unique flavor and taste. Hope there is no need for any introduction for this delicious gravy..

Total time: 20 minutes
Prepartion time: 10 minutes
Cooking time: 10 minutes
Serves: 3
Source: Sarasyummybites

Ingredients:
6 medium size eggplant
1/4 cup chopped pearl onion
1/4 tsp turmeric powder
1 tsp chili powder
1 cup tamarind pulp from gooseberry size tamarind
1 cup of water or as required
Salt to taste

For grinding:
1 tbsp black sesame seeds
1 tbsp fenugreek seeds
1 tbsp peanuts

For seasoning:
3 tbsp sesame oil
1 tsp mustard seeds
1 tbsp whole peppercorns
1 tsp cumin seeds
Required curry leaves

Method:
Preparation:
  • Dice eggplant into four, lengthily with out trimming its head and immerse it in water till use,  to avoid decolourization.
  • Dry roast sesame seeds till they splutter,  transfer and allow it to cool.
  • Dry roast remaining grinding ingredients one by one till they slightly change color. cool and grind all the three ingredients in to fine powder,  keep it aside.
  • Soak tamarind in warm water for 5 minutes and extract juice from it by adding required amount of water.
  • Strain the juice, Discard seed and fiber from the tamarind. 
Mughlai Eggpalnt gravy for Briyani / Briyani Kathirikai chops

Cooking:
  • Heat 2 tbsp oil in a pan at medium heat. add seasoning ingredients one by one. Allow it to splutter.
  • Add onions and saute till it become soft. Then add eggplant and saute well.
  • Pour tamarind pulp along with turmeric powder, red chilli powder and salt. Bring to boil in medium heat.
  • When mixture boils vigorously, add remaining 1 tbsp oil.
  • Adjust salt and spice to taste
  • Lower the heat and add ground powder and mix well to avoid lumps.
  • Boil the mixture till oil separates from the gravy..
  • Enjoy with Briyani or with white rice..

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