Bhai Veetu Ennai kathirikkai Masala for Biryani – Ennai Kathirikkai Kuzhambu / Brinjal Chops / How to make Muslim Style Ennai kathirikkai Masala / Side Gravy for Biryani
Brinjal Chops is just another fancy name for ” Stuffed Brinjal curry /Ennai kathirikkai” Many refer this is ennai kathirikkai but we at home call it kathirikkai chops or bhai veetu (muslim style )brinjal masala … “ennai refers to oil ” brinjal literally gets tossed and cooked in a spicy sesame based gravy with generous sesame / gingelly oil. This oil floating scrumptious brinjal gravy is one of the best sides for biryani. I have already shared a version of this brinjal masala, this one is slightly different and its close to the one served with biryani by catering agencies. I happened to learn this recipe from a Muslim Bhai / Biryani caterer who makes or supplies biryani for special occasions. Back home we use to hire biryani chefs / Bhai ‘s to make biryani for family get together and other special virundhu during marriages and #biryani gets cooked in big anda / kunda dum style in our pozhakadai (porch / backyard) along with other non veg goodies. This “ennai kathirikkai” also gets cooked in small quantity for few of the vegetarians and watching all those backyard live cooking made this curious girl dig deep into the recipe part and that’s how it made its way here! #ennaikathirikkai #brinjalmasala #bhaiveetuennaikathirikkaimasala
Ennai Kathrikkai / Yennai kathrikkai Kuzhambu / Brinjal Curry / Pakki style / Muslim Style Brinjal Curry / Bai Style / Muslim Bhai Style Yenna Kathrikkai / Eggplant / Brinjal Kotsu / Gothsu / Brinjal Gravy / Sesame Brinjal Gravy / Bhai Veetu Ennai Kathirikkai Masala / Side Gravy for Biryani / Brinjal masala for biryani / Ennai Kathirikkai kulambu / Enna kathirakai masala / Brinjal Kulambu / பாய் வீட்டு பிரியாணியுடன் கொடுக்கும் கத்திரிக்காய் கிரேவி / பாய் வீட்டு எண்ணெய் கத்தரிக்காய் குழம்பு
Here are few other versions from my blog….. dry masala, kuzhambu and no onion versions of ennai kathirikkai
Bhai Veetu Ennai Kathirikkai Masala for Biryani – Brinjal Chops
Ingredients
- 6 small Brinjal Indian Purple / Green brinjal
- 1 cup Onion **** Read notes chopped, optional
- 2 teaspoons Black Sesame Seeds
- 1/4 cup Raw peanuts (*** read notes ) or use roasted peanuts
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 10 leaves Fresh curry leaves
- 1/2 teaspoon Mustard seeds
- 3 teaspoons Red chili powder cut down by 1 tsp if you prefer less spicy
- 1/4 teaspoon Turmeric powder
- 2 marble size Tamarind soak in water / extract 3 tbsp thick pulp
- 1.5 teaspoon Salt or to taste
- 1/4 cup Sesame oil gingelly oil / nallennai
- 1/4 cup Water
- 1/4 tsp Jaggery / sugar optional
Instructions
Must haves, Prep Work & Optional Ingredients
- Sesame oil, fresh curry leaves & small purple Brinjal are a must for this recipe.
- Sesame seeds can be either black or white. Using black sesame seeds brings more dark shade for the masala, white sesame seeds tend to have a mild effect brings in a light yellow shade for the gravy.
- Sesame oil brings in more authentic taste for this gravy, hence most preferred choice! Other options – peanut oil / sunflower oil
- Any Indian variety of Brinjal will suit for this recipe, small purple brinjals keeps it more tasty. Brinjals can be either partially fried in oil or can go in straight into the gravy.
- Onion – this is just optional. Add onions if you need more gravy or masala, also adds body / chunky texture to your gravies. This gravy / masala can be made without onions too if you prefer.
- Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan.
- Soak the tamarind in water and extract its pulp and set aside.
- Peanuts – if using raw peanuts it needs t be roasted before using in the recipe. Either dry roast in a pan or microwave for a minute and then remove the skin.
Dry Roast & Grind
- Dry roast raw peanuts until lightly golden, remove from pan, let it cool down and them remove the skin.
- In a pan, dry roast sesame seeds for 3 minutes over low flame or until it releases its aroma.
- Add fenugreek seeds, black peppercorns, cumin seeds and roast for few minutes. Maintain low flame, roast just for 3 to 4 minutes and take care not to the burn the spices.
- Let this mixture cool down completely and grind to a fine paste using water. Keep this aside.
Temper, Saute & Cook
- Heat sesame oil in a pan. Temper it with mustard seeds and few curry leaves. ( Optional: Add a few peppercorns if you want to keep it more appealing)
- Saute onion adding a pinch of salt until it turns soft and translucent.
- Bring the flame to low, chop the brinjals lengthwise or make "X "mark slit and add it the onion mixture.
- Fry the brinjals for few minutes to coat some of the oil and then cover and cook for 5 to 7 minutes over low flame.
- Add turmeric powder, red chili powder and fry for few minutes. (This is a spicy version, adjust red chili powder according to your preference)
- Add the ground masala paste and fry until it light thickens.
- Add salt and tamarind extract at this stage. Cover and cook for few minutes to make the brinjals soak and absorb the flavors.
- Simmer until the desired gravy consistency / masala or until the oil separates on top. Add a little jaggery or sugar to balance the flavors.
- Garnish with few curry leaves and turn off the heat.
- Feast On! Serve it with biryani or top it over plain steamed rice!
Video
Notes
Notes
-
Sesame oil, fresh curry leaves & small purple Brinjal are a must for this recipe.
-
Sesame seeds can be either black or white. Using black sesame seeds brings more dark shade for the masala, white sesame seeds tend to have a mild effect brings in a light yellow shade for the gravy.
-
Sesame oil brings in more authentic taste for this gravy, hence most preferred choice! Other options – peanut oil / sunflower oil
-
Any Indian variety of Brinjal will suit for this recipe, small purple brinjals keeps it more tasty. Brinjals can be either partially fried in oil or can go in straight into the gravy.
-
Onion – this is just optional. Add onions if you need more gravy or masala, also adds body / chunky texture to your gravies. This gravy / masala can be made without onions too if you prefer.
-
Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan.
-
Soak the tamarind in water and extract its pulp and set aside.
-
Peanuts – if using raw peanuts it needs t be roasted before using in the recipe. Either dry roast in a pan or microwave for a minute and then remove the skin.
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