1. Dry roast peanuts till golden, add sesame seeds to the hot pan. When they begin to splutter, switch off the stove. Add coconut and stir in the hot pan. Set aside to cool.
2. Blend them with little water till slightly coarse or smooth to suit your taste.
3. Set this aside. Add tamarind to 3 tbsp. hot water and soak it. Extract the thick juice when it cools down. Set this aside.
4. Wash baingan under running water. Keep the stems intact and slit partially. I made 4 cuts on each brinjal. Heat the oil and fry them. They can be shallow fried or deep fried. Choose a small pan for frying, can use less oil.
Tip: Do not fry the brinjal, saute them will little salt and cover them until soft
5. Cook until the skin of brinjal looks wilted completely. This means they are almost cooked.
6. Take 2 tsp oil in the pan, add cumin and mustard.
7. When they splutter, add onions, curry leaves and sprinkle salt. Fry until the onions are lightly golden
8. Add ginger garlic paste and fry until the raw smell goes away.
9. Add 1/2 cup water to the pan, pour the blended mixture. Add garam masala, coriander powder, turmeric and red chili powder. Stir and cook on a low to medium flame.
10. Filter the tamarind juice or add paste. Stir and cook. Now you can add more salt, spice and sourness to suit your taste.
11. When the mixture begins to bubble up, add brinjals. If needed add more water. Stir.
12. Cover and cook till the brinjal wilts off and are completely cooked. Add chopped coriander leaves.
13. Serve