Chettinad Kathirikai Chops Recipe – Brinjal Curry for Biryani
A true delight for the senses, the Chettinad Kathirikai Chops is a bold and aromatic brinjal curry that perfectly complements biryani. Known for its robust spiciness, this curry’s distinctive flavor comes from a blend of freshly roasted spices. While it pairs wonderfully with Chapatis or Jeera Rice, its pairing with biryani is nothing short of magical. Whether you’re serving it alongside a hearty chicken biryani or a fragrant mutton biryani, the Chettinad Kathirikai Chops will elevate the meal to a whole new level.
Cuisine: Chettinad
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 5 pieces |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Jaggery | 2 teaspoons |
| Tamarind Paste | 1 tablespoon |
| Tomatoes (finely chopped) | 2 medium |
| Salt | To taste |
| Black Sesame Seeds | 2 tablespoons |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Ginger | 1-inch piece |
| Garlic | 6 cloves |
| Onions (sliced) | 2 medium |
| Green Chillies | 2 whole |
| Gingelly Oil (Sesame Oil) | 1 tablespoon |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 2 sprigs |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions:
-
Prepare the Brinjal:
Start by washing and cutting the brinjals into wedges. Soak these brinjal pieces in a bowl of salted water to prevent browning. This also helps remove any bitterness. -
Roast the Spices:
In a small pan over medium heat, dry roast the cumin seeds, black sesame seeds, and raw peanuts. Roast them until fragrant, which should take about 2-3 minutes. Once roasted, remove from heat and allow the spices to cool completely. -
Make the Spice Paste:
Transfer the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies, and sliced onions into a mixer jar. Grind everything into a smooth paste, adding just enough water to help with the blending. Set the ground paste aside for later use. -
Prepare the Tempering:
In a heavy-bottomed pan, heat the gingelly (sesame) oil over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Follow with the asafoetida and curry leaves. Sauté these ingredients for a minute or two until the curry leaves stop crackling, releasing their wonderful aroma. -
Cook the Spices:
Add the ground spice paste to the pan and stir it well. Then, mix in the turmeric powder, garam masala powder, red chili powder, and salt. Continue sautéing for a couple of minutes until the spices release their fragrance. -
Add the Brinjal and Tomatoes:
Drain the brinjal wedges and add them to the pan. Add the finely chopped tomatoes and give everything a good mix. Cover the pan and cook on low heat for about 2 minutes. This will allow the brinjal to soften slightly. -
Add Sweetness and Tanginess:
After 2 minutes, open the lid and add the jaggery and tamarind paste to the mixture. Stir well to combine and then add half a cup of water. Bring the mixture to a boil, adjusting the water to reach your desired consistency for the curry. -
Simmer and Cook:
Cover the pan again and let it simmer on low heat for 12-15 minutes. This will allow the brinjal to cook completely, becoming soft and tender, and the flavors to meld together. Once the brinjal is fully cooked and the curry has thickened, turn off the heat. -
Serve:
Serve your Chettinad Kathirikai Chops hot, alongside a delicious biryani like Hyderabadi Biryani with Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani. Don’t forget to pair it with a refreshing Sweet & Spicy Coriander Tadka Raita for a complete and satisfying meal.
Tips for the Perfect Chettinad Kathirikai Chops:
- Choosing Brinjal: Opt for small, tender brinjals for the best texture and flavor. Larger brinjals tend to be more fibrous and can sometimes turn mushy.
- Spice Level: Adjust the amount of red chili powder and green chilies to suit your spice tolerance.
- Consistency: If you prefer a thicker curry, reduce the amount of water. For a slightly thinner consistency, add a bit more water during the simmering step.
- Balancing Flavors: The jaggery adds a touch of sweetness to balance the tanginess from the tamarind and the heat from the spices, so don’t skip it.
Chettinad Kathirikai Chops is a flavorful, aromatic brinjal curry with an enticing blend of spices, making it an excellent companion to biryani. With its rich flavor and satisfying texture, it is a dish you’ll keep coming back to. Enjoy it as part of your next special meal!
