Brinjal Potato Biriyani Kurma

Brinjal Briyani Kurma

Brinjal Potato or simply Brinjal kurma is more frequently tasted one in the Muslim community functions. It serves with any type of non vegetarian Briyani. 


Here for this recipe, I add potatoes additionally with brinjals. Because brinjals are not liked by most children. Add as much as onions to the dish. It adds the taste. Here we are not adding coconut. 


Brinjals (2, cut lengthwise)
Potatoes (2, peel the skin, cut into cubes)
Small Onions (1 cupful, cut into small pieces)
Green chilly (2)
Tomatoes (2, cut into small pieces)
Red chilli powder (1 1/2 tsp)
Coriander Powder (2 tsp)
Turmeric Powder (1 tsp)
Jeera Powder (1/2 tsp)
Fennel seeds Powder (1/2 tsp)
Pepper Powder (1/2 tsp)
Rock salt
Curry Leaves 
Ginger Garlic paste, Home made (2 tsp)
Cloves (4)
Cinnamon (2)
Elachi (2)


Cook the brinjal & potato well. Keep aside.

Keep a flat kadai on stove.
Heat oil. Put the cloves, cinnamon, elachi. 
Add the cut onions. Saute well till it becomes mushy and translucent.

Add ginger garlic paste. 

Add the cut tomatoes. 
Saute well. 

Add the masala powders.
Saute well by adding 1 tbsp of water.
Saute until the oil separates.

Add the cooked brinjal, potato. 

Add salt and curry leaves.

Done !


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