Biryani Kathirikai is a must go to side dish for any Biryani. This is the Chennai variation of Bagara Baingan which is served with the Royal Hyderabadi Biryani. May it be Chicken Biryani, Mutton Biryani, Tomato Biryani or Veggie Biryani; to me it's incomplete without this curry. Its tangy and not overpowering, but it beautifully compliments and enhances the taste of biryani. And brinjal aides in digestion, so you don't have to worry about that "Extra Serving".
You Will Need
6 - 7 Brinjal / Eggplant, Cubed
2 Medium Sized Onions, Chopped
1 large Tomatoe, Chopped
Few Curry Leaves
Small Lemon Sized Tamarind
1/2 Tsp of Turmeric Powder
1/2 Tbsp - 1 tbsp Homemade Chilli Powder
4 - 5 tbsp Gingelly Oil
Salt to Taste
To be Roasted & Ground:
2 tbsps of Grount Nuts
1 tbsp Sesame Seeds
Dry roast ground nuts and sesame seeds for couple of mins on medium high heat tossing continuously. Alternatively, you can microwave it on high for a min. Cool and ground a little coarsely (not too fine). Keep aside.
Soak the tamarind in 1/2 cup of water. Mix together and strain to separate the pulp and extract. Keep aside.
Heat oil on a pan and once hot crackle mustard seeds, urad dal and peppercorn. Now add the chopped onions and curry leaves. Saute on high for couple of mins till the onions are pink and translucent NOT BROWN. Then add in the chopped tomatoes and saute till the tomatoes begin to turn a little mushy.
Toss in the cubed brinjal and saute for 5 mins. Then add turmeric powder, chilli powder and salt. Mix well and cook for another couple of mins. Now, pour in the tamarind extract and add 1/2 cup of water. Give a quick stir and cook covered on medium high till the brinjals soften.
Once the brinjals are softened and oil starts to separate from the curry, sprinkle the ground sesame and ground nut powder. Give a quick stir and cook covered till the oil separates, whick will take just few mins.
Ready to serve :)
Homemade chilli powder is less spicy compared to the store bought ones. So if using store bought chilli powder, use less.
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