Brinjal masala for Biryani, chapathi | Side dish

Brinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.

Being a brinjal fan, it is a long time wish for me to try this brinjal masala for Biryani. I have posted one simple recipe in my initial blogging days. Always wanted to improvise the recipe and make it again. Though I wanted to use the curry powder we get here in Singapore for a change, I settled with the one we use.

I was uncertain about the results, but it was super delicious. I love the addition of sugar in this recipe as it highlights all the tastes. It was so apt for biryani when I had it with it. Also should be great as sides with rice. I am going to make this often hereafter for biryani or chapati. This recipe is adapted from this  vlog.

I want to try this next time with the curry powder we get in Asian stores as it has a really unique flavour and different from the one we prepare always.

Check out my Soya chunks biryani

Brinjal masala

Brinjal masala for biryani, chapathi and other mild pulaos. A spicy side dish with brinjal, other masala powders, makes it really flavourful, tangy and spicy.

• 2 Brinjal
• 1 Onion
• 1 Tomato
• 1 Green chilli
• 1 tbsp Tamarind paste
• 2 tsp Sambar powder
• 1 tsp Garam masala powder
• 1 tsp Red chilli powder
• 1 tbsp Coriander seeds powder (heaped )
• 1 tbsp ginger garlic paste
• 1 tsp Sugar
• Salt – as needed

To temper

• 3 tbsp Oil
• 1 Cinnamon (small piece)
• 2 cardamom
• 2 cloves
• 1 star anise
• 2 Biriyani leaves

1. Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs.
2. Add sliced onion, slit chilli and fry until onion turns transparent.
3. In goes ginger garlic paste. Fry for 1 minute in medium flame.
4. Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
5. Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.
6. Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
7. Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.

• I used purple brinjal with white stripes variety. Any variety can be used.
• Don’t skip sugar as it helps in balancing the taste.

Brinjal masala Method:

1. Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs. Add sliced onion, slit chilli and fry until onion turns transparent.
2. In goes ginger garlic paste. Fry for 1 minute in medium flame.
3. Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
4. Add brinjal, each cut into 6-8 slices lengthwise. Cook for 2 minutes covered.
5. Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
6. Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.

Enjoy with Biryani or chapati, goes well with rice too.

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