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1
Wash the brinjals well, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving the attached at the other end.
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2
Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
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3
Sprinkle some salt and leave the brinjals to cook until well done and soft.
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4
In the meantime roast the peanuts and sesame seeds.
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5
Switch off the flame and fry the coconut powder in the hot pan with the heat off.
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6
Using just enough oil roast coriander, cumin and red chillies.
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7
Pricked to a fork or knife, roast the onions on a low flame with the peel.
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8
Allow the roasted onions to cool and remove the peel.
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9
Blend all of the roasted ingredients along with the turmeric powder.
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10
Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again until it turns into a fine thick paste.
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11
Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
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12
In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
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13
Add water if necessary.
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14
Add salt and cook until the raw smell of the tamarind is gone.
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15
Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
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16
Garnish with the chopped coriander/cilantro leaves before serving.
