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Vegetarian side dish for biriyani and variety rice dishes
SG Chef

Brinjal/Eggplant Chops-Side dish for Biryani

Simple eggplant curry with roastedspices usually served in restaurants .
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Party Food, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 Brinjal/Aubergine/Eggplant big
  • 1 Chopped onion medium-sized
  • 4 tbsp Tomato paste
  • 1 tbsp Tamarind juice
  • ¼ tsp Turmeric powder
  • 1½ tbsp Ginger-Garlic Paste
  • 1 tsp Chilli powder
  • ¼ tsp Asafoetida
  • 1/2 tsp Mustard seed
  • few Curry leaves
  • Salt
Dry Roast
  • 3 tsp Sesame seed
  • 1 tsp Peppercorn
  • 1 tsp Cumin seed

Method
 

Dry Roasting
  1. Heat a pan. Dry roast by adding the ingredients one by one.
  2. First, add Peppercorns. Wait for a while and add cumin seeds. Stir frequently to avoid burning the seeds.
  3. Add sesame seeds and turn off the flame. Stir and keep aside for cooling.
  4. Powder the roasted ingredients.
For Chops
  1. In a hot pan, add oil.
  2. Add mustard seed and fry until the mustard seeds splutter.
  3. Add onion and saute until the onions turn into golden brown.
  4. Add tomato paste and cook until everything blends together.
  5. Add brinjal/aubergine/eggplant and mix well.
  6. Add ginger-garlic paste and tomato paste.
  7. Add salt.
  8. Add tamarind water and cook covered until the eggplant is half done.
  9. Add chilli powder.
  10. Add turmeric powder.
  11. Add asafoetida.
  12. Add the powdered masala.
  13. Add water and curry leaves.
  14. Cook covered.
  15. Eggplant chops are ready to serve.

Notes

Goes well with ghee rice, any type of biryani, white rice, and any other variety of rice.
You can add groundnuts/peanut while roasting the ingredients mentioned in the dry roast list if you prefer. Adding groundnut results more rich, tasty and thick gravy.