Brinjal Pachadi( Brinjal side dish for Biryani)

Brinjal Pachadi also known as Brinjal chutney or Brinjal Serva is a popular side dish for Biryani. This Brinjal side dish for biryani is commonly served in many Hyderabadi and Muslim Restaurants. I got this recipe from a caterer who specializes in Non Vegetarian Biryani, they serve Brinjal Pachadi and Onion Raita along with Biryanis. When I tried this Brinjal Pachadi at home it came out perfect like the one they served. Sharing this recipe with everyone, guaranteed that this recipe is fail safe.

Brinjal side dish for biryani

Ingredients

Small Purple Brinjals( Eggplant)- 10 nos

Onion small( sliced)- 1 no

Tomato small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Gingelly oil/ Oil- 4 tbsp

Ingredient for Peanut Masala Paste

( Grind the below ingredients to a smooth and fine paste)

Roasted Peanuts/ Groundnuts- 2 tbsp

Roasted Poppy seeds( Kuskus)- 1 tbsp

Roasted Black Sesame seeds( Karuppu Ellu)- 1 tbsp

Tamarind pulp( thick)- 1 tbsp

Ingredient for tempering

Mustard seeds- 1 tsp

Black Peppercorns- 1 tsp

Cinnamon stick- 1/2"

Cloves- 4 nos

Cardamom- 4 nos

Brinjal Serva for Biryani

Method

Cut the brinjals into quarters and soak it in water to avoid de-coloration.

Grind the onion into fine paste.

Grind roasted peanuts, poppy seeds, black sesame seeds and tamarind pulp to a smooth and fine paste.

Heat oil in a pan, when oil is hot add the mustard seeds, peppercorns, cinnamon, cloves and cardamom.

When the mustard seeds crackle, add the ground onion paste and fry till the onion paste turn golden brown in color.

Next add the ginger and garlic paste and fry until the raw smell leaves.

Add the quartered brinjals to the pan and fry until the Brinjal turns light brown in color.

Now add the tomatoes and saute until tomatoes are cooked and mashed.

Add the ground peanut paste, red chilli powder, turmeric powder, salt and a cup of water to the brinjals and mix well.

Bring the Brinjal gravy to boil, cover pan with lid and reduce the heat.

Cook until the brinjals are tender and gravy reaches the desired consistency.

Serve hot Brinjal Pachadi with Mutton Biryani/ Chicken Biryani/ Vegetable Biryani of your choice.

Note: This Brinjal Pachadi tastes very best when prepared a day before, can be stored for a week when refrigerated.