This wonderful biryani side dish is from my dads colleague. We love the Biryani and side dishes they send home during celebrations. Here is the perfect biryani sidedish.
The original recipe called for 125 grams of oil. I used 125 grams(which is more than 1/2 cup of oil) during my first try. That was too much oil so I started using 4 tbsps.
- Oil – 125 grams ( I used 4 tbsps)
- Mustard seeds – less than 1/4 tsp
- Cinnamon -1 big stick
- Curry leaves – 4
- Dry red chilli -4
- Brinjal / Indian eggplant – 250 grams (approximately 6)
- Tomato – 125 grams,(1 Roma tomato) chopped
- Tamarind diluted in water into a thick concentrate – according to taste
- Chilli powder – 1 tbsp
- Salt – to taste
- Vinegar – 1 tsp
Dry roast and grind to powder
- Peanuts – 50 grams (1/4 cup)
- Cumin seeds – 5 grams (2 tsps)
- Fenugreek seeds – 5 grams (1/2 tsp + 10 seeds)
- Dry roast and powder the peanuts, cumin seeds and fenugreek seeds together.
- Cut brinjals into thin long slices.
- Heat 1 tbsp of oil in a pan.
- Add the cut brinjals and saute them till the brinjals are almost cooked.
- Set them aside.
- In the same pan, heat 4 tbsp of oil.
- Add mustard seeds and wait till it splutter.
- Add the curry leaves, red chilli and cinnamon stick.
- Saute for 5 seconds and add the fried brinjals and tomatoes to it.
- Let it cook till the tomatoes loose shape.
- Add the ground peanut powder mixture followed by the chilli powder and tamarind paste.
- Add salt to taste.
- Allow it to simmer till the oil leaves the side.
- Turn off the heat and add vinegar to it.