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Brinjal masala for Biryani, chapathi | Side dish

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Brinjal masala for Biryani, chapathi | Side dish

brinjal-masalaBrinjal masala for biryani, chapathi and different gentle pulaos. A spicy facet dish with brinjal, different masala powders, makes it actually flavourful, tangy and spicy.

Being a brinjal fan, it’s a very long time want for me to do this brinjal masala for Biryani. I’ve posted one easy recipe in my preliminary running a blog days. Always needed to improvise the recipe and make it once more. Though I needed to make use of the curry powder we get right here in Singapore for a change, I settled with the one we use.

I used to be unsure in regards to the outcomes, but it surely was tremendous scrumptious. I like the addition of sugar on this recipe because it highlights all of the tastes. It was so apt for biryani after I had it with it. Also ought to be nice as sides with rice. I’m going to make this typically hereafter for biryani or chapati. This recipe is tailored from this  vlog.

I need to do this subsequent time with the curry powder we get in Asian shops because it has a very distinctive flavour and totally different from the one we put together all the time.

brinjal-masala-biryani

Check out my Soya chunks biryani

Brinjal masala

Brinjal masala for biryani, chapathi and different gentle pulaos. A spicy facet dish with brinjal, different masala powders, makes it actually 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 wanted

To mood

  • three 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 till onion turns clear.
  3. In goes ginger garlic paste. Fry for 1 minute in medium flame.
  4. Add chopped tomatoes, salt, sugar, all of the masala powders. Cook till it turns tender, mushy and oil separates.
  5. Add brinjal, every minimize into 6-Eight slices lengthwise. Cook for two minutes coated.
  6. Add 1 cup water and blend effectively. Again simmer for Eight minutes in medium flame. Stir often.
  7. Once brinjal is tender and oil floats on prime, Switch off the warmth garnish with coriander leaves.
  • I used purple brinjal with white stripes selection. Any selection can be utilized.
  • Don’t skip sugar because it helps in balancing the style.

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 till onion turns clear.step-1-temper
  2. In goes ginger garlic paste. Fry for 1 minute in medium flame.step-2-ggpaste
  3. Add chopped tomatoes, salt, sugar, all of the masala powders. Cook till it turns tender, mushy and oil separates.step-3-masala
  4. Add brinjal, every minimize into 6-Eight slices lengthwise. Cook for two minutes coated.step-4-brinjal
  5. Add 1 cup water and blend effectively. Again simmer for Eight minutes in medium flame. Stir often.step-5-brinjal
  6. Once brinjal is tender and oil floats on prime, Switch off the warmth garnish with coriander leaves.final-step

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

kathirikai-masala

The publish Brinjal masala for Biryani, chapathi | Side dish appeared first on Raks Kitchen.


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