Brinjal gravy-On this article, we are going to see methods to make eggplant gravy appropriate for biryani.
required issues:
- Eggplant =5-6
- Peanuts = 4 spoons (boiled)
- White sesame seeds = 2 tbsp
- Fenugreek = half spoon
- Mustard, cumin, pepper = half spoon
- Oil = 5-6 tbsp
- Jaggery = half spoon
- Onions =2
- Tomatoes =2
- Inexperienced chillies = 2
- Chilli powder = 1/2 tsp
- Coriander powder = 1 spoon
- Turmeric powder = half spoon
- Tamarind = lemon measurement
- Ginger garlic paste = half spoon
Recipe:
First, take away the stalks and grate similar to you’ll chop eggplant for egg eggplant. Pour two spoons of oil in a pan and boil the eggplant in 50% oil.
Then grind peanuts, white sesame seeds and fenugreek seeds with out including water. Now pour oil in a pan and add mustard seeds, cumin seeds, pepper, caraway seeds and saute onions and inexperienced chillies.
Then add tomato and stir add chili powder, coriander powder, turmeric powder, add eggplant and leaven and let it boil for ten minutes.
Now the oil may have separated, at the moment add the bottom peanuts and stir it, pour just a little water and boil for 2 minutes, add jaggery and the eggplant gravy is prepared for biryani.
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