Eggplant Gravy / Side Dish for Biryani

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­This is simple and mild eggplant curry, which is a best side dish for biryani. In this dish, egg plants are cooked with some Indian spices and tossed with Peanut sesame masala. You can serve this dish with Idli, Dosa, steamed white rice rice, etc,..                                                                                                                                                                                                                                                                                                  

Ingredients
Indian Sliced Eggplant – 6
Sliced Onions – 1 (Big)
Chopped Tomato- 1 (Big)
Ginger Garlic Paste – 1 tsp
Chopped Garlic – 7 Cloves
Salt to taste
Chilli Powder – ¾ tsp
Coriander Powder – 1 ½ tsp
Turmeric Powder – ½ tsp
Tamarind – Gooseberry sized ball
For Dry Roast & Paste
Peanut – 5 tsp
Sesame Seeds – 1 tsp
To Temper
Mustard Seeds- ½ tsp
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Urad Dhal – 1 tsp
Dry Red Chilli – 2
Curry Leaves - few
Sesame Oil – 3 tsp
Method
Heat a pan and dry roast sesame seeds and peanuts for few minutes. Once it gets cooled grind it as fine paste and keep aside.
Heat 1 tsp of oil in a pan, add the sliced eggplants with little salt and fry well. Once it done, keep it aside.
Heat remaining oil in a pan, add the tempering ingredients one by one and fry for a min.
Add sliced onions, garlic cloves, ginger garlic paste fry until gets golden brown in color.  Add the chopped tomatoes and cook until it becomes mushy.
Then add turmeric powder, chilli powder, coriander powder and required salt, then cook well.
By meantime soak tamarind in a cup of water, Extract the tamarind juice and then add into spices. Let it cook for 2 to 3 min.
Now add the fried eggplants into the spices, close the lid and keep cook. Finally add the ground paste Keep stirring it well.

Once it done switch off the flame and serve with yummy biryani.