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1
Wash the eggplants and make deep slits (all the way through) along the length, taking care that the stem ends remain intact.
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2
Place a nonstick wok over high heat and add 1 quart (800 ml) oil.
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3
When small bubbles appear at the bottom of the wok, slide in the eggplants and cook for 3 to 4 minutes.
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4
Remove with a slotted spoon and drain on paper towels.
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5
Set aside.
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6
Add the onions to the hot oil and cook until golden.
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7
Drain on paper towels and set aside.
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8
Place a medium nonstick saute pan over medium heat.
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9
Let it heat for 2 minutes.
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10
Add the sesame seeds and dry-roast until lightly browned.
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11
Transfer to a plate and set aside to cool.
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12
Dry-roast the peanuts, poppy seeds, and coconut separately and set aside to cool.
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13
Transfer the roasted ingredients to a mini food processor with 1/2 cup (100 ml) water and process to a fine paste.
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14
Place a nonstick saute pan over medium heat and add 1/4 cup (50 ml) oil.
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15
When small bubbles appear at the bottom of the pan, add the mustard seeds, cumin seeds, fennel, kalonji, and fenugreek, and saute until lightly browned.
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16
Add the curry leaves, ginger paste, garlic paste, and green chile paste.
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17
Cook until the oil comes to the top.
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18
Add the fried onions, turmeric, coriander, ground cumin, chile powder, and salt, and cook for 3 to 4 minutes.
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19
Add the tamarind and jaggery, and cook for 2 to 3 minutes.
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20
Add the coconut paste and cook until the oil comes to the top.
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21
Lower the heat to low, add 1 cup (200 ml) water, and bring to a boil.
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22
Add the fried eggplants and cook for 4 to 5 minutes.
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23
Serve hot.
