To start making the Chettinad Kathirikai Chops, wash and minimize 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 positive paste utilizing little water. Put aside.
Shifting 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, purple chilli powder and salt. Combine nicely.
Add the drained brinjal wedges, tomatoes, cowl and cook 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. Alter water to the required consistency.
Cowl and cook dinner on low flame for 12-Quarter-hour, till the Brinjals are utterly cooked and start to grow to be mushy. Flip off the flame.
Serve Chettinad Kathirikai Chops together with Hyderabadi Biryani With Basmati Rice (Mutton & Rooster) or Ambur Star Rooster Biryani Recipe and Candy & Spicy Coriander Tadka Raita for an entire Biryani meal.
