Chettinad Kathirikai Chops Recipe by Archana’s Kitchen

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

  • In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until fragrant. Turn off the flame and allow it to cool.

  • 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. Set aside.

  • Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackle

  • Add asafoetida, and curry leaves. Saute for a few minutes until the curry leaves stop crackling. 

  • Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt. Mix well. 

  • Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes.

  • Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil. Adjust water to the required consistency. 

  • Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy. Turn off the flame. 

  • 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.

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