Cross cut the eggplant in the tip all the way in.Dont remove the stem all over and leave to drain for half an hour.
Heat oil in a kadai.when the oil is medium hot,slip each eggplant into the oil.Increase the heat minutes and reduce it again till the eggland are cooked through.Drain from the oil ana keep aside.
Roast the onion by putting them directly on the flame and let them get charred on all sides.Wash the onions and grind them along with the coconut,peanuts,sesame and poppy seeds.
To the ground paste ,add the cumin,fenugreek,chillies,tomatoes, turmeric and salt.Mix to a thick paste and mix the strained tamarind water & pulp.
Reheat the oil in which the brinjals were fried.pour to the tamarind-coconut paste.Cook on as low heat for about 10 minutes.
Drop the egg plants and curry leaves.simmer for about 10 minutes and remove from heat.Serve hot with rice,roti...etc.
