Brinji Masala
4 August, 2016
It is a best combination for the Biriyani varieties
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Ingredients Â
- Brinjal cut into pieces – 500g
- Green chilli slitted – 5nrs
- Salt to taste
- Turemric powder – 1 tsp
- Garam masala powder – 2 tsp
- Tamarind – 10gms
- To Ground
- White Sesame seeds – 50gms
- Dry Ground Nuts – 50gms
- Cashewnuts – 50gms
- To Temper
- Gingelly oil – 100ml
- Pepper corns – 1 tsp
- Fenu greek – ½ tsp
- Curryleaf – a few
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InstructionsÂ
- 1. Heat gingelly oil in a kadai, pop up the ingredients given in the temper column. 2. Add the brinjal and greenchilli in it, fry it nicely.
- 3. Now add the ground paste into it. Stir well and cook it in slow flame till the raw flavour of the nuts goes off. 4. Add the turmeric powder, salt and garam masala. Stir the brinji masala continuously.
- 5. Add the tamarind extraction, mix it and cook it for next ten minutes. Make sure the oil should comes out of the brinji masala.
Notes
This dish gives good taste if it is cooked simmering fire.
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