To get started creating the Chettinad Kathirikai Chops, wash and reduce the brinjals into wedges and soak it a bowl of salted drinking water.
In a small pan on medium flame, dry roast the cumin seeds, black sesame seeds and peanuts until finally fragrant. Convert off the flame and permit it to cool.
In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a great paste utilizing small h2o. Established aside.
Relocating in advance, in a hefty bottomed pan, heat oil on medium flame, increase the mustard seeds and allow them crackle
Add asafoetida, and curry leaves. Saute for a several minutes until eventually the curry leaves quit crackling.
Add the ground masala, turmeric powder, garam masala powder, pink chilli powder and salt. Mix properly.
Include the drained brinjal wedges, tomatoes, cover and cook on reduced flame for 2 minutes.
Open the lid, insert the jaggery, tamarind pulp, 50 percent a cup of h2o and carry to a boil. Adjust h2o to the essential consistency.
Cover and cook on small flame for 12-15 minutes, until finally the Brinjals are fully cooked and begin to become mushy. Turn off the flame.
Provide Chettinad Kathirikai Chops along with Hyderabadi Biryani With Basmati Rice (Mutton & Chicken) or Ambur Star Chicken Biryani Recipe and Sweet & Spicy Coriander Tadka Raita for a total Biryani meal.