BRINJAL GRAVY

The best combination for this gravy is Chicken/Mutton Biriyani. This is one thing that I miss. When we have a get together this will be a sure dish in the menu.

Ingredients:
8 Brinjals
1 sprig fresh curry leaves
4 green chilies
1 tbsp whole pepper
1 cup chopped onions
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chili powder
1/2 cup tomato puree
1 lime size tamarind,make it to paste
For garnish cilantro leaves

Method:
1.Heat the pan and add oil,whole pepper,curry leaves,green chillies.
2.Add onions and cook it until golden brown,then add turmeric,chili and coriander powder
3.Add tomato puree and cook in a medium flame until oil separates
4.Then add brinjal and cook for 2-3 closed
5.Finally add tamarind paste. If the gravy is thick,add some hot water and cook on a low flame
6.Finally garnish with coriander leaves

BRINJAL CURRY

Ingredients:
1 kg Brinjal
1/4 cup Oil
2 Onions
4 Tomatoes grind to paste
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies
4 tsp Coriander Powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste
Method
1. Clean the Brinjal and cut it and soak then it salt water so that the colour wont change.
2.Heat the pan and pour some oil and fry these brinjals.Keep it aside.
2.Again heat 3 tbsp of oil in a skillet.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add some water to get the curry consistence.
6.Garnish with coriander leaves.

BRINJAL BIRIYANI(Vangi bath)

Ingredients:
1 cup uncooked rice
1/4 tsp turmeric powder
1 tbsp vangi bath powder
4-5 medium size brinjal,quartered
1/2 cup green peas
1 capsicum,diced medium
1/4 cup dry coconut,grated
2 green chilies
1/2 cup chopped coriander leaves
6 tbsp ghee
3 tbsp oil
salt to taste

Powder
1/4 cup split black gram
1/4 cup bengal gram

Tempering
1 1/2 tsps split black gram
1 tsp mustard seeds
1 tsp asafoetida powder
1 stem curry leaves

Method:
1.Boil rice with turmeric powder in boiling water.Cook its each grain is cooked.Strain and cool
2.For the powder dry roast the grams on a low flame until golden brown.You can smell the aroma at this stage.Cool and grind into a fine powder.
3.To the cooled rice,add vangi bath podi,salt,dry coconut,some chopped coriander leaves and ghee.Mix gently.
4.Heat oil for tempering.Add black gram when it turns golden brown,add mustard then rest of the ingredients.
5.Add green chilies,chopped vegetables.Stir and cook well without adding water.
6.Add peas and prepared powder.Cook for couple of minutes in a low flame,until all the vegetables are cooked.
7.Finally add the seasoned rice.Mix well and take it off from the heat.
8.Garnish with coriander leaves