Chettinad Kathirikai Chops Recipe – Brinjal Curry for Biryani


  • To start making the Chettinad Kathirikai Chops, wash and lower 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 till aromatic. Flip off the flame and permit it to chill.

  • In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, inexperienced chilies and onions right into a nice paste utilizing little water. Put aside.

  • Transferring forward, in a heavy bottomed pan, warmth oil on medium flame, add the mustard seeds and allow them to crackle

  • Add asafoetida, and curry leaves. Saute for a couple of minutes till the curry leaves cease crackling. 

  • Add the bottom masala, turmeric powder, garam masala powder, pink chilli powder and salt. Combine properly. 

  • Add the drained brinjal wedges, tomatoes, cowl and prepare dinner on low flame for two minutes.

  • Open the lid, add the jaggery, tamarind pulp, half a cup of water and produce to a boil. Regulate water to the required consistency. 

  • Cowl and prepare dinner on low flame for 12-15 minutes, till the Brinjals are fully cooked and start to develop into mushy. Flip off the flame. 

  • Serve Chettinad Kathirikai Chops together with Hyderabadi Biryani With Basmati Rice (Mutton & Hen) or Ambur Star Hen Biryani Recipe and Candy & Spicy Coriander Tadka Raita for a whole Biryani meal.



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