Kathirikkai or Brinjal chops is a spicy dry curry that goes very well with both rice and chapathis. Its lip smacking to eat especially during rainy time. kathirikkai chops is of the chettinad origin and this recipe takes very few ingredients and also easy to make as its takes very little time. If you are looking for a simple brinjal curry to serve then this is the one for you. I do not like to eat brinjal if it gets mushy and loses it shape, especially in a curry. So if you are like me, then take care while cooking and avoid over mixing the brinjal while they cook. Now off to the recipe…
Chettinad Kathirikkai Chops Recipe
Prep time: 5 mins | Cook time: 15 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Ingredients:
- Kathirikkai / Brinjal – 1/4 kgs
- Onion, medium – 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 (Sombu) – 1/2 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
Instructions:
- 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.
- Heat a pan with oil. Add fennel seeds and when they sizzle add crushed garlic pods and green chili and saute for 10-15 seconds.
- Now add chopped onions, curry leaves and saute till the onion turns translucent.
- Take out the brinjal pieces from water 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 hot with rice as an accompaniment. This brinjal chops also goes well with chapathis.
Notes:
- Adjust the spice level according to your taste buds. This is supposed to be a spicy curry. If you feel it might be too spicy, then omit either green chili or black pepper powder.
- Do not add more water more than necessary and also do not keep mixing too much. This will make the brinjal to become mushy and it will not hold its shape well.
- If you do not wish to add fennel seeds then replace it with cumin seeds.
