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Chettinad kathirikkai chops

Chettinad Kathirikkai Chops

A spicy, dry curry using brinjals chops that goes very well with both rice and chapathis.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Chettinad, Indian, South Indian
Servings 4


  • 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.