MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

     'Muslim Style Brinjal/Eggplant Curry for Biriyani' - a special gravy served uniquely with Biriyanis.  This curry is a speciality of Tamil Muslim community and colloquially called 'Kathirikkai Pachadi,' especially this is a must serve item in a Muslim Wedding Banquet along with Biriyani. What makes this Brinjal Curry special is that it stands out amid the overwhelming Biriyani.
     Biriyani is a meal in itself.  Though it is served with a wide range of side dishes mostly condiments, when it comes to must serve side dishes for a Biriyani, it changes along with the region it is served. Though some school of thought and ardent Biriyani purists scoff that the side dishes spoil the uniqueness of the Biriyani itself.  Some strongly recommend to eat it along with a variety of side dishes.  Both ways it is individual preference and my idea about the same is that it adds delicacy to Biriyani. But above all, there is something remarkable in the way this Rice Dish is elevated into a delectable dish fit for the King & the Commoner.
      In South India, most of the Biriyanis are served along with preferable side dishes & Thayir Pachadi which is a Curd based Raitha prepared along with Onions, Tomatoes & few garnishings.  Some regions serve Dalcha a Lentil based curry as a side dish for Biriyani and some serve Salna along with Biriyanis.  Some regions especially in Chennai(Madras), Ambur, Vaniyambadi, Karaikkal, Ramanathapuram & Arcot Regions of Tamil Nadu they serve a spicy & tangy Curry prepared with Brinjals/Eggplants.  Even Hyderabadi Biryani is served along with their regional version of the same Brinjal Curry with slight variation and it is called Bhagara Baigan(Katte Baigan).
     Muslim Style Brinjal Curry is a special recipe prepared by the Muslim community in Tamil Nadu. I always remember our Muslim neighbours serving this Kathirikkai Pachadi along with Biriyani. I cannot forget our neighbour sending us a big batch of Mutton Biriyani, Chicken Gravy, Boiled Eggs, Curd-Onion Raitha, Kathirikai Pachadi, Poosanikkai/Kasi Halwa and Firni during Eid.  Though I am a big fan of Biriyanis - I love the dish whatsoever, but I always fall head over heel for Eggplant recipes. I am an ardent fan of Eggplants and this Gravy tops my favourite list and trust me, it is a great accompaniment with Biriyani.


For  MADRAS MUSLIM STYLE MUTTON BIRIYANI RECIPE, Click here...


Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course -Side Dish
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes


For  BIRIYANI RECIPES, Click here...

HOW TO COOK MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

 

INGREDIENTS:

Brinjal/Eggplant - 5-7 Nos. (Medium Sized)
Oil - To Deep/Shallow Fry.

Brinjal Curry for Biriyani:

Onions - 2 Nos.
Tomatoes - 2 Nos.
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Cumin Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Tamarind - a Big Lime sized
Jaggery - 1 Tspn
Vinegar - 1 Tspn
Salt - To Taste

To Dry Roast & Grind:

Groundnuts/Peanuts - 2 Tbspn
Sesame Seeds - 2 Tbspn
Cashew Nuts - 5-7 Nos. (do not roast)

To Splutter:

Oil - 3-4 Tbpsn
Pepper corns - 10-12 Nos.
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs

METHOD:

To Dry Roast & Grind:

• Dry Roast Peanuts/Groundnuts on a very low flame until it turns fragrant & crispy.
• Remove it from the pan, allow it to cool down.
• Remove the skin and keep it aside.
• Dry Roast the Sesame Seeds on a very low flame until it turns fragrant & splutters.
• Care should be taken while roasting the Sesame Seeds, the colour should remain white.
• Remove it from the pan and allow it to cool.
• Add few Cashewnuts to the dry roasted Peanuts & Sesame Seeds and grind it into a fine powder and keep it aside.

For Deep-frying the Eggplants/Brinjal:

• Cut Brinjals/Eggplants lengthwise/into quarters and keep them in salted water until use.
• Heat Oil in a pan and deep fry the Eggplants until half cooked.  Just for a few minutes.
• Remove the deep-fried Eggplants from oil and keep it aside.

Brinjal Curry for Biriyani:

• Heat Oil in a pan, let the flame be at medium-low.
• Splutter Fenugreek Seeds & Peppercorns in it.
• Immediately add Green Chillies slit into two and Curry leaves into it.
• Add finely chopped Onion to the above and Saute it on a low flame until onions turn into golden brown in colour.
• Add finely chopped Tomatoes along with a dash of salt and cook this on a low flame until tomatoes turn soft and cooked.
• Cook this on a low flame until Oil separates from the mix.
• Add Turmeric Powder, Red Chilli Powder, Cumin Powder and Garam Masala to the above and fry this on a low flame for few minutes.
• Add finely powdered dry roasted ingredients and give a quick stir.
• Pour some water and cook this on a low flame until the raw flavour goes.
• Add deep-fried/shallow-fried Brinjals/Eggplant and mix well.
• Pour in the Tamarind extract and cook this on a low flame.
• Cook until the Brinjal/Eggplants turn soft & cooked and the Curry reaches the desired consistency.
• Add a teaspoon of Jaggery and mix well.
• Pour in a teaspoon of Vinegar if you want the Brinjal Curry to be tangy(Optional).
• Serve Muslim Style Brinjal Curry for Biriyani with your choice of Mutton Biriyani/Chicken Biriyani/Vegetable Biriyani.
• Goes well with Ambur/Vaniyambadi Biriyani, Madras Muslim Style Mutton Biriyani, Dindigul Thalappakatti Biriyani etc.,
• Can also serve this Brinjal Curry for Biriyani along with Pulaos, Ghee Rice or along with steamed Rice, Chapatis, Dosa etc.,

NOTES:

• I have used the round-shaped medium-sized Brinjal/Eggplants.
• Can use any variety of Brinjals/Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals/Eggplants in salted water is to avoid them getting oxidised.
• I have deep-fried the Brinjals for this Curry, alternatively can shallow-fry and add it into the curry.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Adding Vinegar adds extra a tanginess to the curry.  But it is purely optional.