Tuesday, June 17, 2014

Brinjal Chops Recipe | Kathirikkai Chops


This is one of my very own favorite recipes which amma makes rarely at home. This will be very spicy, because of the chilli powder and also the whole pepper corns which are ground to paste gives an extra ordinary tempting flavor to the dish. Some will like the taste of fennel seeds and few don’t. I personally like the fragrance of fennel in the recipe. Avoid if ur not willing to add fennel in the dish. This can be served with steamed rice as such or can also be served as side dish for sambar and rasam. I like this curry to serve with crispy dosas.  While buying brinjal always chose the smaller ones rather the medium or big sized ones. Smaller ones are easy to cook and they are much tastier than the others.  


Preparation time: 5-7 mins
Cooking time: 10-20 mins

Ingredients

½ kg brinjal
1 onion (finely chopped)
2 tomatoes
1tsp chilli powder
1tsp coriander powder
½ tsp turmeric powder
Salt (to taste)
Coriander leaves (to garnish)
To splutter
1tbsp oil
1 bayleaf
1-2 cinnamon
1tsp mustard
To make paste
1tsp oil
1tsp pepper corns
½ tsp fennel seeds
1 onion (roughly chopped)
3 garlic pods
½ inch ginger piece

How to make it


  • Cut the brinjal length wise and soak in water till we use.
  • In a wok/skillet heat oil and add the items given for “to make paste” as the same order as given.
  • Sauté till the raw smell of the onions and ginger-garlic leaves. Cool and grind it as a smooth paste. Set aside.
  • In the same skillet heat oil and splutter the items given. Sauté finely chopped onions till light golden brown.

  • Then add tomatoes and cook till it turns mushy.


  • Now add the sliced brinjal and give a quick stir. Add the spice powder given and mix well.


  • Add a cup of water and salt. Cook till the brinjal turns soft.



  • When the brinjals are almost done, add the ground paste and mix well. Check for the spiciness and salt level. Keep for another 3-5 mins or till the water evaporates completely. 


  • Garnish with coriander leaves and serve hot with steamed rice.