9 August, 2020
Chettinad Brinjal CurryPosted in : Veg/Non Veg on by : Simmi Iyer
Chettinad Kathirikai chops is delicious recipe, where brinjal is cooked in a peanut sesame gravy and tempered with curry leaves. This curry makes a perfect accompaniment to any biryani and can be served along with chapatis too.
- 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
- 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
- 1 tablespoon Gingelly oil
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 2 sprig Curry leaves
How to make Chettinad Kathirikai Chops Recipe
- 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 crackle
- Add 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.