To start making the Chettinad Kathirikai Chops, wash and lower 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 till aromatic. Flip off the flame and permit it to chill.
In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, inexperienced chilies and onions right into a nice paste utilizing little water. Put aside.
Transferring forward, in a heavy bottomed pan, warmth oil on medium flame, add the mustard seeds and allow them to crackle
Add asafoetida, and curry leaves. Saute for a couple of minutes till the curry leaves cease crackling.
Add the bottom masala, turmeric powder, garam masala powder, pink chilli powder and salt. Combine properly.
Add the drained brinjal wedges, tomatoes, cowl and prepare dinner on low flame for two minutes.
Open the lid, add the jaggery, tamarind pulp, half a cup of water and produce to a boil. Regulate water to the required consistency.
Cowl and prepare dinner on low flame for 12-15 minutes, till the Brinjals are fully cooked and start to develop into mushy. Flip off the flame.
Serve Chettinad Kathirikai Chops together with Hyderabadi Biryani With Basmati Rice (Mutton & Hen) or Ambur Star Hen Biryani Recipe and Candy & Spicy Coriander Tadka Raita for a whole Biryani meal.