1 June 2016

Ennai Kathirikai / Brinjal Salan for Biriyani

brinjal salan for biriyani

Ennai Kathirikai otherwise called as brinjal for biriyani in my home is one of our all time favourite. This is my grandmother's recipe with my little twist. I have used sesame seeds in this recipe.

Sesame seeds have a lot of nutrients in them. Its rich in calcium, copper, manganese, iron, zinc and vitamin B.

Ennai Kathirikai / Brinjal Salan for Biriyani

No. of Servings : 7 - 8


Brinjal - 250 gms

Onion - 3 medium

Tomato - 3 medium

Garlic cloves - 10 - 15

Ginger Garlic paste - 1/2 tsp

Red chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Coconut grated - 3 tbsp

Tamarind paste - 1 tsp

Oil - 4 tbsp

Salt to taste

For tempering

Fenugreek seeds - 1/4 tsp

Pepper corns - 5

Cumin seeds - 1/2 tsp

Curry leaves few

For the Spice Powder

Pepper corns - 10

Cumin seeds - 1 tsp

Sesame seeds - 2 tsp

Groundnut - 1 tsp

brinjal salan for biriyani

Preparation Method

1. Fry groundnut, cumin seeds, pepper and sesame seeds in a dry kadai. Grind it to a find powder. Keep aside.

2. Grind coconut to fine paste and keep aside.

3. In a kadai, heat oil and fry the brinjals till they are half done. Keep aside.

4. In the same kadai, heat a little more oil and add the tempering items (fenugreek seeds, cumin seeds, pepper corns and curry leaves).

5. Over medium heat, add onion and sauté till the onions turn translucent.

6. Then add garlic and ginger garlic paste and sauté till the raw smell of the ginger goes and a nice aroma comes.

7. Add the tomatoes and sauté till the tomatoes are half done.

8. Add red chilli powder, coriander powder and turmeric powder.

9. Then add the tamarind paste, water and the sautéed brinjal and cover and let it cook till the brinjals are done.

10. Add the ground spice powder and coconut paste and let it boil for 10 minutes or till the oil separates on the top.

11. Garnish with coriander leaves.

No comments:

Post a Comment