Brinjal Salna | How to prepare Brinjal Salna for Biryani | Brinjal Thokku

Brinjal Salna is a popular sidedish that is served along with Vegetable Biryani in many Tamilnadu Restaurants. Adding my disclaimer here : I dont know the authentic Salna recipe that is prepared in Muslim households. If anyone of you know it kindly let me know 🙂 Would love to learn.

The recipe below is largely inspired from my neighbour in Chennai who makes kickass southindian gravies.This picture was taken when we had dinner at her place during our trip to India last time. She prepared it with the green color medium size brinjals that we get in TN. However I have used the regular purple colored ones.

My Notes :

1. Generous amount of oil, coconut+saunf+peanut powder are the two key things for the recipe.

2.Green Chilli, Blackpepper corns & chilli powder are all being used in this recipe. Increase the quantity of chilli powder if you want a spicier gravy.

3. Adding tamarind water  was my own twist to aunty’s recipe. Since I was serving the gravy with plain rice for lunch I felt that adding tamarind water will give a lovely tangier taste. If you want to exclude tamarind water you can leave it off too.

4. Also if you prefer a runny salna rather than thick gravy variety then add extra water. I prefer thick creamier brinjal gravy so added less water while cooking

The following measurement serves four. Adjust quantity of ingredients depending on the number of people you will be serving this gravy.

Print Recipe

Brinjal Salna

Course

lunch

Cuisine

indian, south indian, tamil

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• Ingredients
• 6 Brinjal
• 1 onion
• 2 Medium Tomatoes
• 1 green chilli
• 1 tablespoon finely chopped ginger garlic pieces
• 1/2 teaspoon Black Peppercorns
• 1/2 teaspoon Mustard Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 cup Tamarind water this is purely optional. You can exclude it too
• 1/2 tsp salt
• 2 tablespoon cooking oil

To Roast and Grind

• 1/2 teaspoon Saunf
• 1/2 tablespoon Peanuts
• 2 tablespoon coconut

Course lunch Cuisine indian, south indian, tamil Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients Ingredients 6 Brinjal 1 onion 2 Medium Tomatoes 1 green chilli 1 tablespoon finely chopped ginger garlic pieces 1/2 teaspoon Black Peppercorns 1/2 teaspoon Mustard Seeds 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder 1/2 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 cup Tamarind water this is purely optional. You can exclude it too 1/2 tsp salt 2 tablespoon cooking oil To Roast and Grind 1/2 teaspoon Saunf 1/2 tablespoon Peanuts 2 tablespoon coconut

Instructions

1. Dry roast coconut, peanuts, saunf for few minutes in medium flame
2. Grind to powder & keep it aside. Do not add water and make it a paste. let it be dry powder
3. Grind two tomatoes and keep it aside
4. In the same pan, add 1 tablespoon oil, mustard seeds, onion, garlic & ginger pieces, one slit green chilli. Saute for 4-5 minutes until onions become soft

   
5. Add thinly sliced brinjal

   
6. Add all the spice powders.Mix well

   
7. Add coconut powder, tomato puree to the pan

   
8. Mix all together. Add 1/4 cup of water and let the whole mixture boil for upto 15 minutes in medium flame

   
9. Add remaining oil, tamarind water. Adjust salt and let the mixture boil in high flame for 3-4 minutes. Oil will start to leave from the pan
10. At that stage, turn off flame and serve it with plain Rice or Roti or Vegetable Biryani