Bengaluru Style Brinjal Gravy Recipe – Perfect Side Dish for Biryani
Bengaluru Style Brinjal Gravy, also known as Baingan Gravy, is a vibrant and flavorful accompaniment traditionally served with spicy biryanis and pulaos. This Karnataka-inspired dish is commonly found in Bangalore’s restaurants and at weddings, where it makes the perfect pairing for rich, spiced rice dishes. The unique blend of tangy tamarind, sweet jaggery, and the earthy taste of brinjal (eggplant) works harmoniously with any biryani, balancing out the heat of the spices.
This gravy offers a refreshing contrast to the boldness of biryani, making it an ideal side for your next meal. The addition of mustard seeds, whole black peppercorns, and fresh coriander leaves enriches the overall flavor profile, while the slight sweetness and tanginess bring a lovely depth to the dish. Let’s dive into this simple yet delightful recipe that is sure to impress at your next family gathering or special occasion.
Bengaluru Style Brinjal Gravy: Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into large pieces |
| Tomatoes | 4, roughly chopped |
| Onions | 2, roughly chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Tamarind | 20 grams, soaked in hot water |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Jaggery (powdered) | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Cooking Oil | 2 teaspoons |
| Salt | To taste |
| Fresh Coriander Leaves (Dhania) | For garnish |
Preparation Time:
- 50 minutes
Cooking Time:
- 40 minutes
Total Time:
- 1 hour 30 minutes
Servings:
- 4
Instructions:
-
Prepare Tamarind Extract:
Start by soaking the tamarind in hot water for about 20 minutes. After this, extract the pulp and set it aside. You will need approximately 1/4 cup of tamarind pulp for this dish. -
Prepare Onion and Tomato Paste:
In a mixer, grind the chopped onions into a fine paste. Set the paste aside. Next, grind the tomatoes into a smooth puree. -
Cook Brinjal (Baingan):
In a heavy-bottomed pan, heat 1 teaspoon of oil over medium heat. Add the cut brinjal pieces to the pan and sauté until they turn a light brown. This indicates they are partially cooked. Remove the brinjal from the pan and set it aside. -
Prepare the Tempering:
In the same pan, add another teaspoon of oil. Add the mustard seeds and whole black peppercorns. Allow them to splutter. It’s essential to cook these on low heat to prevent the peppercorns from popping out of the pan. -
Sauté Onion and Ginger Garlic Paste:
Add the onion paste and ginger garlic paste to the pan and sauté for a few minutes, until the raw smell dissipates and the mixture turns golden brown. -
Add Tomato Puree and Tamarind:
Stir in the tomato puree and the tamarind pulp. Add salt to taste. Cover the pan and let it simmer on low heat for about 15 minutes, occasionally stirring to prevent the gravy from sticking to the bottom. -
Add Jaggery and Brinjal:
Once the gravy has thickened and the flavors have melded together, add the powdered jaggery and stir well. Then, add the pre-cooked brinjal pieces into the gravy. Add about 1/2 cup of water to adjust the consistency of the gravy. Let everything simmer for another 10 minutes, or until the brinjal is tender and fully cooked. -
Final Touches:
Once the brinjal is soft and the gravy has reached your desired consistency, remove the pan from heat. Garnish with fresh coriander leaves.
Serving Suggestions:
Serve your Bengaluru Style Brinjal Gravy alongside a steaming plate of Hyderabadi Vegetable Biryani or Ambur Style Chicken Biryani. Pair it with a refreshing Tadka Raita to enhance the flavors and create the perfect Sunday lunch spread. The rich, tangy, and slightly sweet brinjal gravy offers the ideal contrast to the spicy rice dishes, making it a delightful side that complements any biryani.
Pro Tips:
- To intensify the flavors, you can allow the gravy to rest for a few hours before serving, as this helps the spices to blend better.
- If you prefer a milder gravy, you can reduce the amount of red chilli powder and peppercorns, adjusting the heat to your taste.
Enjoy this authentic Bengaluru-style brinjal gravy as a delectable side dish with your favorite biryani! It’s sure to add a special touch to your meal.
