Chettinad Kathirikai Chops Recipe – Brinjal Curry for Biryani

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.   Small Brinjal (Baingan / Eggplant), Turmeric powder (Haldi), Garam masala powder, Red Chilli powder, Jaggery, Tamarind Paste, Tomatoes, Salt, Black sesame seeds, Raw Peanuts (Moongphali), Cumin seeds (Jeera), Ginger, Garlic, Onions, Green Chillies, Gingelly oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves   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 seeds (Jeera) 1 inch Ginger 6 cloves Garlic 2 Onions , sliced 2 Green Chillies To Temper 1 tablespoon Gingelly oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 2 sprig Curry leaves     20   20     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. 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.