Briyani Kathirikai / Briyani Brinjal

Let me warn u before u start reading this post.. This gravy is extremely addictive and very easy to make as well. I've made this continuously twice in a row and my cravings, still not done with it.. Saras, one of my good friend, introduced this recipe to me. Immediately made this as I know she is a great cook and my expectations are very well paid. With no more blah blah's..

Adapted from : sarasyummybites

Brinjal -- 6 to 7 nos. (small sized)
Shallots -- 7 to 8 nos. 
Tamarind -- lime sized (lime sized) 
Turmeric powder -- 1/8 tsp
Red chilli powder -- 1/2 tsp (acc to taste)
Salt -- to taste
Jaggery -- 1 1/2 tsp (acc to taste)
Water -- 1 1/2 cups

For Seasoning:
Sesame oil -- 2 tbsp
Oil -- 1 tbsp
Mustard seeds -- 1/2 tsp
Peppercorns -- 1/2 tsp
Cumin seeds -- 3/4 tsp
Curry leaves -- 1 sprig
Hing -- a pinch

Dry roast and grind to a fine powder :
Sesame seeds -- 1 tbsp
Peanuts -- 1 tbsp 
Fenugreek seeds -- 1 tsp

Method :
  • Microwave the tamarind with 1 cup of water for 1 minute,leave outside to cool and squeeze out the pulp completely.
  • Dry roast the given ingredients (until the sesame seeds stops popping, fenugreek seeds turns golden, peanuts turn slight golden n crisp) in the following order on a medium flame,cool it for a couple of minutes.
  • Grind the roasted ingredients to fine powder.
  • Clean the brinjal and slit them like a flower to the half way (like X) and keep all the brinjals in the water until it is put to use to avoid discoloration.
  • Heat a thick bottomed pan, preferably non stick, and heat the oil. Season it with mustard seeds,pepper corns, cumin seeds, hing and curry leaves over a medium flame. Take care not to burn the ingredients.
  •  Add in the peeled shallots and fry in the hot oil for a couple of minutes on medium flame. Throw in the brinjals as well and fry in the oil. Cover and cook for a minute.
  • Pour the tamarind pulp to the brinjal, add turmeric powder, red chilli powder, salt and mix well. Add the remaining half cup of water as well. Cover and cook the mixture over medium flame for a couple of minutes. 
  • Add the ground powder when the mixture starts boiling vigorously and dissolve well. Make sure there are no lumps in the gravy. Add the jaggery and mix well.
  • Now all u have to do is cover and cook the mixture for another 7 to 10 minutes until the  excess moisture gone and the gravy becomes thick.
  • By the time, the gravy would have thickened and the oil might start leaving the sides and on the top. This would be the exact stage to switch off the flame. Rest the gravy for 1/2 hr more @ room temperature so that all the excess oil comes out and gravy looks extremely delicious.
  •  Tastes great with Briyani, even plain rice / curd rice.
  • This quantity yields a semi thick gravy ,add a quarter cup (1/4) of water more if u want a pourable consistency. (Add the water once after the oil separates on top,and give it boil for a minute and switch off ) 
  • Never compromise on any ingredients given, esp the fenugreek seeds, add 1 tsp, don't panic, it will not be bitter instead it gives a pack of flavors.But make sure it is roasted to golden in colour not brown/deep brown, that makes the curry bitter.

Happy Cooking,


  1. Nice n delicious gravy,I luv brinjal gravies..looks great

  2. delicious and tempting gravy, bookmarked it :)

  3. I love brinjals Shobana...clicks left me drooling...

  4. Wat an irresistible dish, you are just killing me with ur beautiful clicks shobana,mouthwatering here.

  5. slurp...looks very tempting...

  6. slurp...looks very tempting...

  7. Shobana what lovely clicks dear :) my love for brinjals has no ends, these look so tempting

  8. Divine biryani..super!!!

  9. Hope you enjoyed it a lot..Thanks for trying Shobana..

  10. Looks so tempting and inviting.

  11. superb shanu....the pics make me drool

  12. perfectly done n beautiful luking dish.
    BTW Iam back to blogging n im ur new follwer too.PLZ visit my space if gets sum time n plz check out my new FB page dear..Hope u vl clik on like on FB page dear.Thanx in advance...




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A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..