To start preparing Chetinad Kathirikai’s ribs, wash and cut the Brinjal into wedges and immerse it a bowl of salted water.
In a small pan over medium heat, dry cumin seeds, black sesame seeds and peanuts until they are fragrant. Turn off the flame and let it cool.
In a mixer jar, it grinds roasted cumin seeds, sesame seeds, peanuts, ginger, garlic, green chillies and onions in a fine pasta using little water. Set aside.
Going forward, in a pan on the heavy bottom, heat the oil over medium heat, add the mustard seeds and let them break out
Add asofaetida and curry leaves. Go up for a few minutes until the curry leaves stop crackling.
Add the ground Masala, turmeric powder, Garam Masala powder, red chilli dust and salt. Mix well.
Add the emptied wedges, tomatoes, cover and cook over low heat for 2 minutes.
Open the lid, add the jaggery, tamarind pulp, half cup of water and brings to the boil. Adjust the water to the required consistency.
Cover and cook over low heat for 12-15 minutes, until the Brinjal are completely cooked and begin to become soft. Turn off the flame.
Serve the ribs of Chetinad Kathirikai together with Hyderabadi Biryani with Basmati rice (whipping and chicken) or Biryani recipe of Star Chicken Ambur and sweet coriander and spicy Tadka Raita for a full meal Biryani.
