Recipe: Yummy Brinjal Raw banana gravy

Brinjal Raw banana gravy. Bengaluru Style Brinjal Gravy Recipe - For Biryani. This tangy and sweet gravy along with the perfectly chunky brinjal pieces makes a perfect Sunday Lunch. This style is popular in most of the Bangalore Restaurant and pairs well with the spicy biryani.

I have tasted it long time back and could not wait to try it when I found a similar version here. This is commonly prepared by Muslims as a side dish for biryani. It tastes very delicious and is a. You can have Brinjal Raw banana gravy using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Brinjal Raw banana gravy

1. You need of Brinjal/Eggplant 4 medium sized.
2. You need 1 of big Raw banana.
3. Prepare of tamarind 3 inch piece.
4. You need of salt 1 heaped teaspoon.
5. Prepare of Karamani / Yardlong bean seeds 2 heaped teaspoon.
6. It's of turmeric powder a small pinch.
7. Prepare 2 teaspoon of urad dal.
8. It's 2 teaspoon of Channa dal.
9. Prepare 4-5 of dry red chilies.
10. It's 1/4 teaspoon of Asafoetida.
11. You need 4 teaspoon of oil.
12. You need 1/2 teaspoon of mustard.
13. You need of curry leaves 1 spring.
14. You need of coriander leaves 1 spring.
15. Prepare teaspoon of methi seeds -1/4.

Raw Banana. (Eggplant Gravy, Enna Katharikai, Bagara Bainghan, Biriyani Brinjal). Easy South Indian Brinjal Gravy Recipe. Baingan Bharta is a typical south Indian Konkani style side dish with roasted and smoked eggplants/brinjal/aubergines in a spicy raw coconut paste. Rice and some type of spicy gravies are a common one in a southindian home.

Brinjal Raw banana gravy step by step

1. Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient..
2. Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes..
3. In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida..
4. Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder..
5. Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them..
6. Once vegetables are cooked add the tamarind juice..
7. Add the cooked beans and powder along with remaining salt..
8. Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown..
9. Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves..
10. Serve with roti or steamed rice topped with little ghee..

We make it daily at home, I love to try different types of gravies so we wont Yesterday i tried this kara kulambu recipe and served it with raw banana podimas, Everyone loved it a lot. I added drumstick and brinjal in this. Add ginger garlic paste and fry till the raw smell goes away. Gutti vankaya gasagasala kura - Stuffed eggplants cooked in onion tomato gravy along with poppy seeds paste. I did share an Ennai Kathirikai Gravy for biryani.