Easiest Way to Prepare Appetizing Brinjal Raw banana gravy

Easiest Way to Prepare Appetizing Brinjal Raw banana gravy Delicious, fresh and tasty.

Brinjal Raw banana gravy. Bengaluru Style Brinjal Gravy Recipe - For Biryani. This tangy and sweet gravy along with the perfectly chunky brinjal pieces makes a perfect Sunday Lunch. This style is popular in most of the Bangalore Restaurant and pairs well with the spicy biryani.

Garnish with spring onions and serve the Brinjal yoghurt gravy with chapathi, which is an unleavened flatbread from the Indian Subcontinent.

This brinjal gravy for biryani has many names like brinjal chops, biryani kathrikkai or brinjal thokku/curry.

I have tasted it long time back and could not wait to try it when I found a similar version here.

You can have Brinjal Raw banana gravy using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Brinjal Raw banana gravy

1. Prepare of Brinjal/Eggplant 4 medium sized.

2. You need 1 of big Raw banana.

3. It’s of tamarind 3 inch piece.

4. Prepare of salt 1 heaped teaspoon.

5. It’s of Karamani / Yardlong bean seeds 2 heaped teaspoon.

6. You need of turmeric powder a small pinch.

7. You need 2 teaspoon of urad dal.

8. It’s 2 teaspoon of Channa dal.

9. It’s 4-5 of dry red chilies.

10. It’s 1/4 teaspoon of Asafoetida.

11. You need 4 teaspoon of oil.

12. Prepare 1/2 teaspoon of mustard.

13. Prepare of curry leaves 1 spring.

14. You need of coriander leaves 1 spring.

15. It’s teaspoon of methi seeds -1/4.

This is commonly prepared by Muslims as a side dish for biryani.

It tastes very delicious and is a.

This brinjal gravy is often made to serve as a side dish with biryani.

Easy South Indian Brinjal Gravy Recipe.

Brinjal Raw banana gravy instructions

1. Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient..

2. Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes..

3. In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida..

4. Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder..

5. Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them..

6. Once vegetables are cooked add the tamarind juice..

7. Add the cooked beans and powder along with remaining salt..

8. Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown..

9. Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves..

10. Serve with roti or steamed rice topped with little ghee..

Baingan Bharta is a typical south Indian Konkani style side dish with roasted and smoked eggplants/brinjal/aubergines in a spicy raw coconut paste.

Raw Banana. (Eggplant Gravy, Enna Katharikai, Bagara Bainghan, Biriyani Brinjal).

Add ginger garlic paste and fry till the raw smell goes away.

Gutti vankaya gasagasala kura - Stuffed eggplants cooked in onion tomato gravy along with poppy seeds paste.

Rice and some type of spicy gravies are a common one in a southindian home.