How much cooking time?

40 min — 20 min prep, 20 min cooking.

Chettinad Kathirikai Chops Brinjal Curry for Biryani

Name: Chettinad Kathirikai Chops Brinjal Curry for Biryani
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 servings
Cuisine: Tamil Nadu Indian
Ingredients: 0.5tsp Turmeric Powder; 1piece Ginger; salt; 2tbsp boiled peanuts; 2piece onion; 2tsp Red Chilli Powder (Lal Mirch); 2tbsp Black Sesame Seeds; 2tsp garam masala powder; 1tbsp Sesame Oil; 2piece green chillies; 5piece Small Purple Brinjal (Round - West Grade); 2tsp Jaggery; 1tbsp Tamarind Paste; 6piece Garlic; 2piece Tomato; 1tsp Mustard Seeds (Black); 2piece Curry Leaves; 1pinch Asafoetida; 2tsp Cumin Seeds

In the heart of Tamil Nadu, Chettinad Kathirikai Chops Recipe is a beloved Brinjal Curry that elevates the flavors of a classic Biryani. This aromatic dish is characterized by the pungency of mustard seeds, the earthiness of turmeric, and the crunch of fresh curry leaves. Typically served as a side dish, it's a staple at family gatherings and special occasions.

Time 40 min · Serves 9 · 84 kcal · Chettinad, Tamil Nadu

Ingredients

Main

Turmeric Powder — 0.5 tsp (ground)
Ginger — 1 piece (chopped)
salt (optional) (whole)
boiled peanuts — 2 tbsp (whole)
onion — 2 piece (sliced)
Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Black Sesame Seeds — 2 tbsp (whole)
garam masala powder — 2 tsp (ground)
Sesame Oil — 1 tbsp (whole)
green chillies — 2 piece (chopped)
Small Purple Brinjal (Round - West Grade) — 5 piece (chopped)
Jaggery — 2 tsp (whole)
Tamarind Paste — 1 tbsp (ground)
Garlic — 6 piece (chopped)
Tomato — 2 piece (chopped)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
Curry Leaves — 2 piece (ground)
Asafoetida — 1 pinch (ground)
Cumin Seeds — 2 tsp (whole)

Method

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 crackleAdd 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.
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.
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.

Common questions

How many calories in one plate of Chettinad Kathirikai Chops Brinjal Curry for Biryani?: 84 kcal per plate.
How much cooking time?: 40 min — 20 min prep, 20 min cooking.

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