Grind tomatoes and 10 chillies to a paste. Marinate Chops in tomato chilli paste, ginger garlic paste, lemon juice and salt. Keep for 1-2 hours.
Make a green paste. Grind Mint leaves, coriander leaves, 5 green chillies, jeera pd, salt and water. Keep this aside.
Pressure Cook chops till tender. have to do this carefully. the mutton should not leave the bone and the chops should be dry so that the chops are coated with the marinade.
in a flat dish remove some kaadhi masala. Roll the chops in the masala. then dip in green chutney and lastly dip in the whisked eggs.
Deep fry the chops. Enjoy with Ketchup.