Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani

Step 1: To begin making the Chettinad Kathirikai Chops, wash and cut the brinjals into wedges and soak it a bowl of salted water

Step 2: In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant

Step 3: Turn off the flame and allow it to cool

Step 4: In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a fine paste using little water

Step 5: Set aside

Step 6: Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackleAdd asafoetida, and curry leaves

Step 7: Saute for a few minutes until the curry leaves stop crackling

Step 8: Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt

Step 9: Mix well

Step 10: Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes

Step 11: Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil

Step 12: Adjust water to the required consistency

Step 13: Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy

Step 14: Turn off the flame

Step 15: Serve Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a complete Biryani meal