Brinjal Chops is just another fancy name for ” Stuffed Brinjal curry /Ennai kathrikkai”, this recipe has been already shared by me but this version is slightly different and its close to the one served with biryani by catering agencies. My recipe shared here is something which I learned from a Muslim bhai who caters biryani for special occasion’s and its typical tamizh Muslim style. They prepare these with black sesame seeds, never add any garam masala and brinjal’s don’t get be stuffed, instead they are chopped lengthwise and literally float in sesame oil.
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 / Nalennai Kuzhambu / Nallennai
|3 tsp||Black sesame seeds|
|10 nos||Roasted peanuts|
|1 tsp||Black peppercorns|
|1 tsp||Cumin seeds|
|10 nos||Fresh curry leaves|
|½ tsp||Mustard seeds|
|3 tsp||Red chili powder|
|¼ tsp||Turmeric powder|
|¼ tsp||Asafoetida powder|
|6 nos||Brinjal (purple indian variety)|
|1½ tsp||Salt(or to taste)|
|¼ cup||Sesame oil (nalennai)|
Must have: Gingelly oil / Nalennai / Sesame oil, Indian variety purple brinjal, Black sesame seeds and lots of fresh curry leaves.
Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan. Patially crush the black peppercorns. oak the tamarind in 1/2 cup water and squeeze the juice. In a frying pan, first toast the black sesame seeds over low medium flame. You may never know… whether is toasted or not by looking at it. So fry for about 3 to 4 minutes or until you can smell the toasty aroma of the seeds. Remove and keep aside. If using raw peanuts… either microwave for 1 minute to toast or put in the frying pan and fry until the colour changes to light brown. Both toasted item should cool completely. Now grind both of them to make a fine powder.
In a frying pan, heat about 4 tbsp of sesame oil, splutter mustard seeds first, followed by cumin seeds and black peppercorns. The add about 5 fresh curry leaves followed by asafoetida powder. Now bring the flame to sim, chop the brinjals lengthwise and add to the spices. Fry to coat oil on all sides. Cover with a lid and cook for 5 minutes. The brinjals should be soft enough at this stage, add the ground spice powder along with turmeric powder, red chili powder and salt. Add remaining oil, tamarind pulp with water and set the flame to medium. Keep sauteing till the oil separates and gravy thicken. It should look dark brown, brinjals should be perfectly mushy.. oozing out oil. Now garnish with remaining fresh curry leaves and serve hot with biryani, boiled egg and onion raita. Feast on!!
Yield: Serves 3 to 4 adults.
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