Brinjal Thokku for Biryani

Brinjal Thokku, such an nostalgic pair with ambur biryani. my last post was about “Ambur Chicken Biryani”, this recipe also a most awaited one, one of my reader friend ask this recipe very particularly the ambur version. Since ages i want to try this thokku, as this is a favourite accompany with biryani we all love this spicy dish and the time comes now to share.

Last week while watching Ambur biryani video, this those was a follow up in that session, but the masala is the blind clue for me,they didnt shared the special masala recipe in that video, so I adapted the method and prepared my own very masala to bring back the original touch. However i tasted that thokku for many times, i can bind up the taste with my sixth sense. I’m very confident to prepare the masala, and the taste was amazing my gravy looks bit thicker in consistency, anyhow the taste was too good. This is Joe’s favourite side dish, so no doubt i took some strain to make his favourite one to the exact taste.. Scroll down for the complete recipe..

Brinjal Thokku for Biryani

Recipe Cuisine: Indian | Recipe Category: Side Dish
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4-5

Ingredients

Brinjal	1/4 kg
Tamarind	lemon sized tightly rolled
Oil	4-5 tsp
Cardamon	2 nos
Cinnamon	1″
Cloves	2 nos
Jeera	1/2 tsp
Star Anise	1/2
Onion	1 large
Garlic Paste	2-3 tsp
Tomato	3 large
Curry Leaves	1 spring
Corinader Leaves	3-4 springs
Green chillies	2-3 nos
Salt	as needed

For Masala

Coriander Seeds	3 tsp
Red chilli	6-7 nos
Groundnut/Peanut	1 tsp
Jeera	1 tsp
Pepper	1/2 tsp
Fennel Seeds	1 tsp
While Till Seeds	2 tsp
Cinnamon	1″
Cardamon	2 nos
Cloves	2 nos

Method

Heat a kadai, Add coriander seeds, Groundnuts/peanuts, Jeera and pepper fry this for few mins, slowly the coriander’s aroma pop up from the kadai while frying them in low medium flame..

Add Fennel seeds, give a quick stir.. fennel seeds need less time to fry as the contents are well enough hot Fennel seeds change its colour very quick

Add the Till seeds, this step too have to act very fast, till seeds pop out from the pan, so quickly stir and transfer them to a plate.

Fry the Cinnamon, Cardamon, Cloves, once done transfer them to the plate

Finally dry roast he red chillies in low flame..

Make all the content to cool and ground them in a mixer..

Wash and clean the brinjal’s, Chop them into big chunky pieces, keep the chopped pieces in water, this help to avoid decolorisation

Soak the tamarind in some hot water, squeeze the juice and set it aside..

Heat a heavy bottom pan with oil, Add cinnamon, cardamon, cloves for tempering..

Add Jeera and star anise to the hot oil.

Once the all done, add in the sliced onions..

Cook the onions till they turn translucent, add in the Garlic paste, fry them for a min..

Add in the chopped tomatoes, cook till they turns mushy..

Add in the curry leaves, chopped brinjal

Followed by Chopped coriander leaves, salute and cook them for 4-5 mins in medium high flame..

Add in the slitted green chillies.. cover and cook the brinjal’s till they turn mushy..

Add the tamarind water and allow the brinjal’s to cook for few more mins

Sprinkle some salt

And add in the grounded masala

Add required water and cook them covered till they done,

i got a thick gravy here

Notes

Can use all types of brinjal to prepare this thokku
This dish is a best pair with biryani, not only for biryani can go with idli, dosa too.
Spice masala should fresh, so that the aroma of the thokku will stay long.
Adjust the taste to your taste bud.
Add garlic paste alone, no need to add ginger which exactly transforms the original taste.
My gravy is thicker in consistency, if you want more gravy then add 1/2 cup of water cook for few more mins.