Heat a pan. Dry roast by adding the ingredients one by one.
First, add Peppercorns. Wait for a while and add cumin seeds. Stir frequently to avoid burning the seeds.
Add sesame seeds and turn off the flame. Stir and keep aside for cooling.
Powder the roasted ingredients.
For Chops
In a hot pan, add oil.
Add mustard seed and fry until the mustard seeds splutter.
Add onion and saute until the onions turn into golden brown.
Add tomato paste and cook until everything blends together.
Add brinjal/aubergine/eggplant and mix well.
Add ginger-garlic paste and tomato paste.
Add salt.
Add tamarind water and cook covered until the eggplant is half done.
Add chilli powder.
Add turmeric powder.
Add asafoetida.
Add the powdered masala.
Add water and curry leaves.
Cook covered.
Eggplant chops are ready to serve.
Notes
Goes well with ghee rice, any type of biryani, white rice, and any other variety of rice.You can add groundnuts/peanut while roasting the ingredients mentioned in the dry roast list if you prefer. Adding groundnut results more rich, tasty and thick gravy.