How to Cook Appetizing Mashed brinjal gravy

Mashed brinjal gravy. The Burtha is a part of Indian cuisine. It is prepared by cooking the eggplant or brinjal. The cooked eggplant is mashed, spices are added and seasoned.

Mint and Coriander Leaves are added to the boiled and mashed dal and brinjal mixture. The addition of these green leaves brings in very different taste to the Brinjal gravy. This curry goes well with Ghee rice, Biryani or any Pulao. You can cook Mashed brinjal gravy using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mashed brinjal gravy

1. You need 4 of medium sized brinjal (Cut into thin pieces).
2. It's 1 cup of Small onion.
3. You need 2 tbsp of Coriander seeds.
4. You need 1 tbsp of gram daal.
5. You need 1 tbsp of Thor daal.
6. Prepare 1 tbsp of Urad daal.
7. It's 2 tbsp of peanuts.
8. You need 6 tbsp of Oil.
9. Prepare Hanful of Curry leaves.
10. You need 1 tsp of Turmeric powder.
11. Prepare 6 of dry red chillies.
12. It's to taste of Salt.
13. It's As per taste of Red chilli flakes (if you need spicy).
14. Prepare 2 tbsp of Jaggery or brown sugar.
15. You need 2 tbsp of Tamarind paste.
16. You need 1 tsp of mustard seeds.
17. It's 1 tbsp of Ghee.

This is one of my favourite recipes from. Add milk to facilitate the cooking instead of water. Use the dark purple white striped brinjal best for this as it holds the shape without getting mashed. Brinjal Gravy For Biryani, as the name suggests is a side dish recipe that makes a delicious accompaniment for any Biryani.

Mashed brinjal gravy step by step

1. In a pan pour 2 tbsp oil, fry coriander seed, gram dhal, thor dhal, urad dhal, peanut and 4 red chillies. Fry until golden brown and let it cool down..
2. In the same pan add 2 tbsp oil, add cut brinjal, onion, turmeric powder and fry in medium flame until it changes colour. No need to cook until soft..
3. Grind the dry ingredient as powder. Now grind fried brinjal and onion. Just 3to 4 strokes in mixer..
4. In the same pan pour 2 tbsp oil, add mustard seed, once it's popup add the ground paste, dry powder, cut 2 red chilli into small pieces and cook for 5 to 10min, now add tamarind paste, salt jaggery, curry leaves and cook until the oil separates. If you like more sweet add more jaggery..
5. Finally add 1 tbsp ghee, cover with lid and remove..
6. Your brown mashed brinjal gravy is ready to enjoy..
7. You can eat with idli, dosa, chappathi and variety rice..

This style of side dish is prepared in Bangalore restaurants or at Weddings and served along with spicy biryanis. The tanginess and sweetness of the dish pairs well with any spicy Biryanis or Pulaos. In North India, Biryanis are usually served along with raitas and salans. Now add the mashed brinjal and salt, add water if required, cover and cook until oil separates from pan. I have presented with idiyapam and dosa.