This is one recipe which was requested by lots of my viewers. And it is the best sidedish for dum biryani or any biryani. There is no perfect sidedish for biryani than this and some onion raita. I made this and served it with my chicken dum biryani and everyone loved it.
This is a no coconut version and all the thickness comes from the masala which we make..So please take sometime to cook down the onions and tomatoes till it is all mushy, so it melts into the curry and give the required thickness. There are so many variations of this curry will share all of them very soon..
Hope you will try this out and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves : 5 to 6
Ingredients:
Oil - 4 tblspn
Onion - 2 large pureed
Ginger Garlic Paste - 2 tblspn
Tomato - 2 large finely chopped
Brinjal - 2 large sliced lengthwise
Green Chillies - 4 slit
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder / Manjal podi - 1 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Jaggery / Sarkarai - 1 tblspn
Tamarind Pulp - 3 tblspn or to taste
Coriander leaves for garnishing
Water as needed
Whole Garam Masala:
Bay Leaf - 1
Cinnamon / Pattai - 2 cm piece
Cardamom / Yelakai - 4
Cloves / Krambu - 4
Cumin Seeds / Jeerakam - 1 tsp
Method:
Heat oil in a pan, add in whole garam masala and saute for a min.
Add in pureed onions and cook till raw smell leaves from it.
Add in ginger garlic paste, salt, turmeric and mix well.
Add in tomatoes and mix well. Cover and cook till it turns mushy.
Add in all the spice powders and mix well.
Add in brinjal, chillies and water. Add in tamarind pulp and jaggery.
Cover and simmer till the curry is done..
Cooking Time : 45 mins
Serves : 5 to 6
Ingredients:
Oil - 4 tblspn
Onion - 2 large pureed
Ginger Garlic Paste - 2 tblspn
Tomato - 2 large finely chopped
Brinjal - 2 large sliced lengthwise
Green Chillies - 4 slit
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder / Manjal podi - 1 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Jaggery / Sarkarai - 1 tblspn
Tamarind Pulp - 3 tblspn or to taste
Coriander leaves for garnishing
Water as needed
Whole Garam Masala:
Bay Leaf - 1
Cinnamon / Pattai - 2 cm piece
Cardamom / Yelakai - 4
Cloves / Krambu - 4
Cumin Seeds / Jeerakam - 1 tsp
Method:
Heat oil in a pan, add in whole garam masala and saute for a min.
Add in pureed onions and cook till raw smell leaves from it.
Add in ginger garlic paste, salt, turmeric and mix well.
Add in tomatoes and mix well. Cover and cook till it turns mushy.
Add in all the spice powders and mix well.
Add in brinjal, chillies and water. Add in tamarind pulp and jaggery.
Cover and simmer till the curry is done..
Add in coriander leaves and mix well.
Serve with biryani
Pictorial:
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| Take all your ingredients |
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| Take onion in a blender |
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| Make it into a fine puree |
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| Heat oil in a pan, you need quite a bit of oil for this recipe |
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| Add in the whole garam masala |
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| let it sizzle for a min, so the aroma releases in the oil |
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| add in onion puree |
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| cook till the raw smell leaves |
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| now the onion is well sauted |
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| add in ginger garlic paste |
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| and some salt |
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| along with some turmeric powder |
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| mix well |
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| add in tomatoes |
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| mix well |
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| cover and cook till tomatoes is mushy |
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| Add in spice powders |
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| mix that well |
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| Add in brinjals and green chillies |
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| mix well |
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| Add in water |
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| mix well |
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| add in tamarind pulp |
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| and some jaggery |
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| mix well |
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| cover and simmer |
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| now the veg is cooked and oil has separates |
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| add in coriander leaves |
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| serve |
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