Brinjal Gravy Recipe / Roasted Brinjal Gravy/Curry For Biryani & Rotis /Roasted Eggplant Gravy

Today's recipe is a simple version of Brinjal Gravy which served for as a side dish for Biryani/Pulao. This is not the authentic version with dal & meat broth but a quick version with peanut-sesame seeds addition. I also added some roasted potato chunks as we love potato in curry/gravy. I planned to serve this with Tomato Biryani & Frozen Rotis for our lunch.

This quick Brinjal gravy turned out so good and paired well with both Biryani & Rotis. If you love Brinjal then you must try this gravy and am sure you will love it. The process and ingredients might look long and difficult but its very simple and all you need is 30 minutes or less to make this tasty brinjal gravy. 

Brinjal Gravy/Curry Recipe

Prep Time : 10-15 Minutes | Cook Time : 20 Minutes

Category : Side Dish | Serves  4

Ingredients

1. Brinjal  1 (I used long Variety, if using small ones -5 or 6)
2. Potato   1 medium(cut into 1" long pieces)
3. Ginger Garlic Paste   1 tsp
4. Onion, finely chopped   1 cup
5. Tomato  1 large
6. Tamarind dry   1" piece
7. Chilli Powder    1 tsp
8. Kashmiri Chilli Powder   1 tsp
9. Coriander Powder  1 tsp
10. Jeera/Cumin powder   3/4 tsp
11. Turmeric Powder  1/4 tsp
12. Garam Masala Powder   3/4 tsp
13. Salt  to taste
14. Powdered Jaggery    1/4 tsp(optional)
15. Cilantro   few finely chopped for garnishing
16. Oil    1/4 cup or little less for Roasting Brinjal

To Roast & Grind

1. Sesame Seeds   1 tsp
2. Raw Peanuts   2 Tbsp
3. Poppy Seeds/Khas Khas   1 tsp
4. Dry Coconut, grated    1/4 cup

To Temper

1. Oil       2-3 Tbsp
2. Cumin seeds   1/4 tsp
3. Fennel seeds    1/4 tsp
4. Cinnamon Stick  1/2" piece
5. Clove  2
6. Pepper Corns   few
7. Methi Seeds   1/8 tsp
8. Star Anise   1 no.

Notes

Addition of Potato is optional but sure it gives nice taste & flavor.

Roasting Brinjal & Potato is optional you can also roast along with onion/tomato masala but prior Roasting gives fantastic flavor and taste.

If using fresh coconut, roast until dry and crisp then grind it along with other ingredients.

The gravy tend to thicken upon cooling, so adjust consistency accordingly. Also i planned to serve with rotis too so made it little thick. If serving for biryanis then make it little thin.

I usually have soaked tamarind in the fridge, so used it. You can use dry ones too and grind it along with tomato.

Method

• First roast all the ingredients given under the heading "Roast & Grind" one by one and allow to cool for a while and grind it along with 2-3 tbsp of water to a smooth paste and keep aside.
• Grind tomato and tamarind to a smooth puree and keep ready.
• Chop Brinjal & Potato to your desired size & shape.
• Now heat oil in a pan, when it is hot add all the ingredients under "To Temper" one by one and fry well.
• After that add finely chopped onion and saute until onion turns light golden brown. I usually prefer to cook covered for 2-3 minutes which makes the process faster.
• Then add ginger garlic paste and fry until raw smell leaves and add ground tomato-tamarind puree and saute until raw smell leaves and thicken.
• After that add chilli powder, coriander powder, turmeric powder, jeera powder, kashmiri chilli and stir fry the masala for a minute and add 1/4 cup water and let the masala to boil.
• When its boiling add the ground sesame seeds-peanut paste and stir fry the masala for a while.
• And add roasted brinjal and potato chunks, enough salt and saute with the masala.
• Then add 1 cup of water(or adjust according to desired consistency) and bring the gravy to boil nicely.
• When the gravy boiling add garam masala powder, mix well and let it simmer until the oil floats on top.
• Lastly add powdered jaggery, mix well and switch off the stove.
• Garnish the Brinjal Gravy with some finely chopped cilantro and let the gravy to sit for few minutes before serving.
• I reserved some roasted Brinjal & Potato pieces and added it to the gravy before serving, which looked so yummy and appetizing.
• That's it..Tasty Roasted Brinjal Gravy ready serve hot with Biryani/Pulao or Rotis.