Eggplant Gravy for Biryani

Serving: 4 | Type: veg- Gravy


For Dry Grind:

Dry red chili -2 to 4
Coriander seeds -1tbsp
Cumin -½tsp
Black peppercorns -1tsp
Sombu -½tsp
Cinnamon stick -1/2 ” inch
Cloves -2
Star anise -1

Sauté and Grind: 

Big Onion -2(chopped)
Green Chili -2 (slit)
Garlic -5 cloves
Ginger -1 inch


Small Eggplant (Long Stripes) -6
Medium Potato -2
Bay leaves -2
kasoori methi (Dry fenugreek leaves) - 2tbsp
Kashmiri Chili powder -1tsp
Coriander powder -1tsp
Turmeric powder -¼tsp
Curry leaves -few
Coriander leaves (chopped) -2 tbsp
Oil -7 tbsp
Tomato -2
Fresh ground coconut paste -1/2 cup
Salt -to taste
Water -as needed



  1. Dry grind to fine powder the first set of ingredients. Set it aside.
  2. Next sauté the onion, green chili ginger and garlic in to medium course paste. Set it aside.
  3. In a pressure cooker boiling the potato and cut in to long strips. Keep it aside.
  4. Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves.
  5. Then add the ground paste and keep frying over medium flame for about 6 to 10 minutes.
  6. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook until tomato get mash. The gravy will look slightly watery at this stage.
  7. Then add dry masala powder.
  8. Keep sautéing until the oil separates. Once the gravy looks dark brown as shown, add eggplant and cook it until it gets soft.
    Then add the potato and add little water to cook them thoroughly.
  9. Add a ground coconut paste.

10. Simmer for few minutes and garnish with finely chopped coriander leaves.

  1. Serve with biryani or chappati.


  1. If you want you can sauté the  eggplant  separately then add it into the gravy.
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