Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani
A vegetarian Chettinad recipe with small brinjal (baingan / eggplant), turmeric powder (haldi), teaspoons garam masala powder. Ready in 40 min, serves 3.
Curated byRamesh Kumar🇮🇳
Instructions
15 steps- 1
To begin making the Chettinad Kathirikai Chops, wash and cut the brinjals into wedges and soak it a bowl of salted water
small brinjal (baingan / eggplant)(5)salt - to taste - 2
In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant
small brinjal (baingan / eggplant)(5)tablespoons black sesame seeds(2)tablespoons raw peanuts (moongphali)(2)cumin seeds (jeera)(2 teaspoon)mustard seeds(1 teaspoon) - 3
Turn off the flame and allow it to cool
- 4
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
tamarind paste(1 tablespoon)tablespoons black sesame seeds(2)tablespoons raw peanuts (moongphali)(2)cumin seeds (jeera)(2 teaspoon)inch ginger(1)cloves garlic(6)onions - sliced(2)green chilli(2)mustard seeds(1 teaspoon) - 5
Set aside
- 6
Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackleAdd asafoetida, and curry leaves
tablespoons black sesame seeds(2)cumin seeds (jeera)(2 teaspoon)mustard seeds(1 teaspoon)pinch asafoetida (hing)(1)sprig curry leaves(2) - 7
Saute for a few minutes until the curry leaves stop crackling
sprig curry leaves(2) - 8
Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt
turmeric powder (haldi)(1/2 teaspoon)teaspoons garam masala powder(2)teaspoons red chilli powder(2)salt - to tastegreen chilli(2) - 9
Mix well
- 10
Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes
small brinjal (baingan / eggplant)(5)tomatoes - finely chopped(2) - 11
Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil
teaspoons jaggery(2)tamarind paste(1 tablespoon) - 12
Adjust water to the required consistency
- 13
Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy
small brinjal (baingan / eggplant)(5) - 14
Turn off the flame
- 15
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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Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani
A vegetarian Chettinad recipe with small brinjal (baingan / eggplant), turmeric powder (haldi), teaspoons garam masala powder. Ready in 40 min, serves 3.
Curated byRamesh Kumar🇮🇳
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Directions
15 steps- 1
To begin making the Chettinad Kathirikai Chops, wash and cut the brinjals into wedges and soak it a bowl of salted water
small brinjal (baingan / eggplant)(5)salt - to taste - 2
In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant
small brinjal (baingan / eggplant)(5)tablespoons black sesame seeds(2)tablespoons raw peanuts (moongphali)(2)cumin seeds (jeera)(2 teaspoon)mustard seeds(1 teaspoon) - 3
Turn off the flame and allow it to cool
- 4
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
tamarind paste(1 tablespoon)tablespoons black sesame seeds(2)tablespoons raw peanuts (moongphali)(2)cumin seeds (jeera)(2 teaspoon)inch ginger(1)cloves garlic(6)onions - sliced(2)green chilli(2)mustard seeds(1 teaspoon) - 5
Set aside
- 6
Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackleAdd asafoetida, and curry leaves
tablespoons black sesame seeds(2)cumin seeds (jeera)(2 teaspoon)mustard seeds(1 teaspoon)pinch asafoetida (hing)(1)sprig curry leaves(2) - 7
Saute for a few minutes until the curry leaves stop crackling
sprig curry leaves(2) - 8
Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt
turmeric powder (haldi)(1/2 teaspoon)teaspoons garam masala powder(2)teaspoons red chilli powder(2)salt - to tastegreen chilli(2) - 9
Mix well
- 10
Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes
small brinjal (baingan / eggplant)(5)tomatoes - finely chopped(2) - 11
Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil
teaspoons jaggery(2)tamarind paste(1 tablespoon) - 12
Adjust water to the required consistency
- 13
Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy
small brinjal (baingan / eggplant)(5) - 14
Turn off the flame
- 15
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
Rate this recipe
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