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.
23 Comments
Tried this today, good recipe and I followed it to the t, but it went waste because the spice levels were simply too high and unbearable. 3 tsp of red chilli powder was excessive, I felt so but still went ahead since the recipe called for it, now I don’t know what to do with a big bowl of gravy, couldn’t control the spice level even by adding a lot of cashew paste, my guests couldn’t eat any of it 🙁 . Request you to pls look into this
Priya, I am so sorry that you couldn’t relish. I have clearly mentioned in my video to adjust the spice level, my bad forgot to mention in my post. I have updated it now in my notes. Thanks for trying though!
Dear Mullai
I prepared ur recipe without sesame seeds n sesame oil for New Years lunch everyone appreciated the dish.Thanks.It was simple but decadent for the mighty mutton Briyani from Thallapakatti hotel.I made it with pinji kathrikkai from chennai it was awesome.Love u Mullai .
Great, thank you so much for your feedback. Pinji kathrikais suits perfect for this recipe, thallapakatti… umm luv it! Do share a click the next when you make it! Thanks again.
Is it mandatory to add peanuts?
Hi Jacqueline, this dish must have some peanuts to get the right taste and texture. If you don’t like peanuts try cashews instead. Thanks.
Thanks. Brinjal chops has come out very well.It reminded me of my early days when mom used to cook
very often this chops which I relished very much though I did’t like brinjal. Thanks for bringing back
my 50 yrs back tasty memories.
Followed your step-by-step instructions & It came out yummy! Lots of compliments from hubby.
Thank you!
pls say tht if we should add onion for this dish
HI MULLAI
can u give me the 20 adults ingredients for this recipe
thank u
Sathya, the above recipe can feed 4 adults. You will need 5 batches or just multiply accordingly. Thanks.
Hi Mullai Akka,
Planning to make this recipe 2mrw. Iam in short of black sesame seeds.Can we replace it with regular or white sesame seeds ?
Thanks
Rohini
Ron, black sesame seeds are the highlight to the recipe which gives the gooey dark brown sauce. But its ok, proceed with white if you don't have them. Thanks.
Vow!! what a drooling recipe.. Thanks Mullai for sharing this. even though they like it much, my family has some allergy towards Brinjal. can you suggest any replacement for this veg??? Thanks!!!
Sudha,
Try them with some kind of mild chilies, like banana / hungarian / sweet peppers. It might as well work with regular long green chilies but will be bit spicy if thats ok with you. Thanks.
Thanks Mullai.
I have tried this with Brinjal itself yesterday and came out exceedingly well.
Thanks much!!
Hi Mullai,
Tried this recipe today.Blindly followed your measurements and procedure and the net result ofcourse was awesome.I really relished.Thank u very much .
fantastic recipe.. waiting for a long to prepare it
Hi Mullai,
I was looking for this recipe.. thanks a lot for this wonderful yummy one..:)
Your picture is perfect..:)
Excellent Mullai.Picture itself makes me drool.I was infact longing for this receipe for a long time.I will try soon.Thanks a lot for updating.
kalakal recipe…Picture quality Excellent…Mullai, what kind of camera do you use, pls give me the model number too.
What is hiding behind Brinjol Chops ? Guess that might be ur next post ?
Thanks Cap, my camera is pretty old.. its a Canon 5MP. Here is the link
http://astore.amazon.com/spiceindiaonl-20/detail/B000AYGDIO
Nothing new behind the brinjal chops… just biryani, egg and raita, its all given in my explanation. Its vegetarian and guess you wouldn't have a problem. Catch you soon.
awesome!!!!!!!!!!!!!