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 make allowance it to chill.
In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, inexperienced chilies and onions right into a wonderful paste the use of little water. Put aside.
Transferring forward, in a heavy bottomed pan, warmth oil on medium flame, upload the mustard seeds and allow them to crackle
Upload asafoetida, and curry leaves. Saute for a couple of mins till the curry leaves prevent crackling.
Upload the bottom masala, turmeric powder, garam masala powder, crimson chilli powder and salt. Combine smartly.
Upload the tired brinjal wedges, tomatoes, quilt and prepare dinner on low flame for two mins.
Open the lid, upload the jaggery, tamarind pulp, part a cup of water and convey to a boil. Alter water to the specified consistency.
Duvet and prepare dinner on low flame for 12-15 mins, till the Brinjals are totally cooked and start to turn into delicate. Flip off the flame.
Serve Chettinad Kathirikai Chops in conjunction with Hyderabadi Biryani With Basmati Rice (Mutton & Rooster) or Ambur Celebrity Rooster Biryani Recipe and Candy & Highly spiced Coriander Tadka Raita for a whole Biryani meal.