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.