1Wash and pat dry the brinjals. Make a slit in each brinjal from the base without cutting through the top to keep them whole.

2Heat 1 tablespoon of oil in a pan. Shallow fry the brinjals on medium heat until they are soft and the skin is slightly blistered. Remove and set aside.

3In the same pan, dry roast peanuts, sesame seeds, and coconut until aromatic. Let them cool, then grind into a smooth paste using a little water.

4In a separate pan, heat the remaining oil. Add cumin seeds and let them crackle. Add curry leaves and green chilies.

5Add the chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until the raw aroma disappears.

6Add turmeric powder, red chili powder, and coriander powder. Cook the spices on low heat for 2 minutes to enhance their flavor.

7Mix in the ground paste and cook for 3-4 minutes, stirring continuously to prevent sticking. Add tamarind pulp and water to form a smooth gravy. Adjust salt as needed.

8Bring the gravy to a simmer, then gently add the fried brinjals. Cover and cook on low heat for 10 minutes, allowing the brinjals to absorb the flavors of the gravy.

9Garnish with chopped coriander leaves and serve hot with steamed rice or biryani.