To start making Biryani Eggplant Gravy, first soak one lemon size or 20 tamarind in hot water for 20 minutes.
After 20 minutes, extract the tamarind pulp and keep aside. This recipe calls for 1/4 cup of tamarind pulp.
Place chopped onions in a blender to make onion paste. Remove and set aside.
In the same blender, add the tomatoes and puree them. Set aside.
Add 1 teaspoon cooking oil to a heavy-bottomed pan. Let it warm up.
Once the oil is hot, add the chopped eggplant until the skin turns light brown. Once they are browned, remove from the pan and set aside. (Brown means it's halfway cooked)
In the same pan, add another teaspoon of oil, add mustard seeds and Sichuan peppercorns and wait for them to splutter. Keep the heat low as the peppercorns may splatter everywhere when they come into contact with the heat source.
Next, add chopped onion paste, ginger garlic paste and fry for a few minutes until the raw smell of onion, ginger and garlic disappears.
Next, add tomato puree, tamarind extract and salt as per your taste.
Cover the pot and cook over low heat for about 15 minutes. Open the pot and stir occasionally to prevent the gravy from sticking to the bottom of the pot.
After 15 minutes, add jaggery powder to the tamarind gravy and mix well.
Finally add the half-cooked eggplant and 1/2 cup water and cook until the eggplant is tender. Turn off the heat and garnish with coriander leaves.
Serve Eggplant Gravy for Biryani Hyderabad Vegetable Biryani Recipe or Amber Chicken Biryani together with a Tadka Reta Enjoy a delicious Sunday lunch.
