Easiest Way to Diet Delicious Brinjal Raw banana gravy

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

Brinjal Raw banana gravy. Great recipe for Brinjal Raw banana gravy. Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis.

Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour.

Drain well on a paper towel.

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

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. Prepare of tamarind 3 inch piece.

  4. You need 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. Prepare 2 teaspoon of urad dal.

  8. Prepare 2 teaspoon of Channa dal.

  9. Prepare 4-5 of dry red chilies.

  10. It’s 1/4 teaspoon of Asafoetida.

  11. You need 4 teaspoon of oil.

  12. You need 1/2 teaspoon of mustard.

  13. It’s of curry leaves 1 spring.

  14. Prepare of coriander leaves 1 spring.

  15. Prepare teaspoon of methi seeds -1/4.

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

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

It tastes very delicious and is a perfect accompaniment to biryani.

Brinjal Masala is one of the Andhra style classic recipes which is easy to prepare.

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..

This recipe is stuffed with spicy garam masala mixture and cooked.

One can feel the aroma of baingan masala which spreads your entire kitchen.

As this is one of the spicy recipes, this is usually served with chapati, butter naan or jeera rice.

Usually, brinjal is stuffed with a blend of spices made with sesame.

Add the slit green chillies, curry leaves and hing and fry for a few seconds.