Oil-fried eggplant (side for biryani)
Here’s an Oil-fried eggplant recipe, an ideal combination for Biryani. This recipe can be taken as an alternative to pickles. Onion sprinkles can be added over the dish for makeup. I've tried this amazing dish with all the varieties of Biryani such as chicken, mutton, beef, vegetable, and egg, and I'd say this dish makes the best pair.
Fry cumin, fennel, fenugreek, groundnuts, and sesame seeds in a frying pan and grind it well.
Mix it into a paste and set it aside.
Wash the eggplant well, dry it and cut it into four without removing the stem and the edges.
Add 2 tablespoons of oil to a pan and fry the eggplant. Set it aside.
In the same pan add a little more oil and add mustard and lentils, chopped onion and fry till golden brown.
Add 2 tablespoons of ginger garlic paste and salt and fry till its essence goes neutral.
Add turmeric powder, chilli powder, and coriander powder and fry till its essence goes neutral.
Then add groundnut paste and curry leaves and fry for a minute.
Then add the minced tomatoes, cover the pan and cook until the oil comes out.
Now add tamarind water, cover the lid and cook again until the oil comes out.
Then add the fried eggplant and cook until the oil finally comes out. It is best served with biryani.
Ingredients
Directions
Fry cumin, fennel, fenugreek, groundnuts, and sesame seeds in a frying pan and grind it well.
Mix it into a paste and set it aside.
Wash the eggplant well, dry it and cut it into four without removing the stem and the edges.
Add 2 tablespoons of oil to a pan and fry the eggplant. Set it aside.
In the same pan add a little more oil and add mustard and lentils, chopped onion and fry till golden brown.
Add 2 tablespoons of ginger garlic paste and salt and fry till its essence goes neutral.
Add turmeric powder, chilli powder, and coriander powder and fry till its essence goes neutral.
Then add groundnut paste and curry leaves and fry for a minute.
Then add the minced tomatoes, cover the pan and cook until the oil comes out.
Now add tamarind water, cover the lid and cook again until the oil comes out.
Then add the fried eggplant and cook until the oil finally comes out. It is best served with biryani.
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