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…
- 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.
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Labels: Chettinad Cuisine, Side Dishes - Chappatis / Rotis, Side Dishes - Rice, Vegan Recipes, Vegetable: Brinjal / Eggplant