Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani
Chettinad Kathirikai chops is delicious recipe, where brinjal is cooked in a peanut sesame gravy and tempered with curry leaves. This curry makes a perfect accompaniment to any biryani and can be served along with chapatis too.
A lip smacking robust spicy dish, the Chettinad Kathirikai Chops gets its aroma from the freshly roasted and ground spices. Although it can be served with Chapatis or Jeera Rice, the brinjal chops served with biryani is a match made in heaven.
Serve Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a complete Biryani meal.
If you like this recipe of Chettinad Kathirikai Chops Recipe, take a look at some more Brinjal/baingan recipes:
20 M
20 M
40 M
3 Servings
Ingredients
- 5 Small Brinjal (Baingan / Eggplant)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Garam masala powder
- 2 teaspoons Red chilli powder
- 2 teaspoons Jaggery
- 1 tablespoon Tamarind Paste
- 2 Tomatoes , finely chopped
- Salt , to taste To be ground into a paste
- 2 tablespoons Black sesame seeds
- 2 tablespoons Raw Peanuts (Moongphali)
- 2 teaspoon Cumin (Jeera) seeds
- 1 inch Ginger
- 6 cloves Garlic
- 2 Onions , sliced
- 2 Green Chillies To Temper
- 1 tablespoon Gingelly oil
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 2 sprig Curry leaves
How to make Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani
To begin making the Chettinad Kathirikai Chops, wash and cut the brinjals into wedges and soak it a bowl of salted water.
In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant. Turn off the flame and allow it to cool.
In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a fine paste using little water. Set aside.
Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackle
Add asafoetida, and curry leaves. Saute for a few minutes until the curry leaves stop crackling.
Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt. Mix well.
Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes.
Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil. Adjust water to the required consistency.
Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy. Turn off the flame.
Serve Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a complete Biryani meal.
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