To begin making the Chettinad Kathirikai Chops, wash and cut 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 until fragrant. Turn off the flame and allow it to cool.
In a mixer jar, grind the roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chilies and onions into a fine paste using little water. Set aside.
Moving ahead, in a heavy bottomed pan, heat oil on medium flame, add the mustard seeds and let them crackle
Add asafoetida, and curry leaves. Saute for a few minutes until the curry leaves stop crackling.
Add the ground masala, turmeric powder, garam masala powder, red chilli powder and salt. Mix well.
Add the drained brinjal wedges, tomatoes, cover and cook on low flame for 2 minutes.
Open the lid, add the jaggery, tamarind pulp, half a cup of water and bring to a boil. Adjust water to the required consistency.
Cover and cook on low flame for 12-15 minutes, until the Brinjals are completely cooked and begin to become mushy. Turn off the flame.
Serve 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 complete Biryani meal.