Chettinad Kathirikkai Chops
A spicy, dry curry using brinjals chops that goes very well with both rice and chapathis.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- Kathirikkai / Brinjal – 1/4 kgs
- Onion - 1
- Garlic – 4 pods
- Green chilies – 1
- Red chili powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Black pepper powder – 1/4 tsp
- Fennel Seeds - 1/2 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
Remove the cap from the brinjals. Cut them into half lengthwise and further slice them.
Keep the pieces immersed in water to prevent discoloration.
Chop the onions finely. Cut the green chili into 2 or 3 pieces.
Make chettinad kathirikkai chops:
Heat a pan with oil. Add fennel seeds and let it sizzle.
Add crushed garlic pods, green chili and saute for 10-15 seconds.
Add chopped onions, curry leaves and saute till the onion turns translucent.
Take out the brinjal pieces from water, drain well and add it to the pan.
Saute for 2-3 mins over low flame till the brinjal pieces wilt and soften.
Add red chili powder, turmeric powder, black pepper powder, salt and mix well.
Add 1/8 cup water, mix well and close with a lid.
Cook over low flame mixing in between till the masala becomes dry and the brinjal gets cooked well.
Switch off stove and transfer to a serving bowl.
Serve this chettinad kathirikkai chops as an accompaniment with hot rice. It also goes well with Chapathis.