1 large eggplant
2 tbsp. sesame seeds (til)
3 tbsp. peanuts
2 tsp. fresh grated coconut
1 tsp. cumin (zeera) powder
1 tsp. coriander (dhunya) powder
1/2 tsp. cardamom (elaichi) powder
1 cup chopped onion
3-4 dry red chilies, whole
30 grams tamarind (imly)
3 whole green chilies
10 curry leaves
1/2 tsp. fenugreek seeds (methi)
1 tsp. mustard (rye) seeds
1/2 tsp. each garlic and ginger paste
1 tsp. turmeric (haldi)
salt, to taste
oil for frying

Wash and slit the eggplants into quarters without removing the stem. Deep-fry in medium-hot oil until brown in color. Drain on paper towels. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste in a small coffee grinder. Slit green chilies and cut into one inch long pieces. Boil tamarind in 1 cup of water for 5 minutes and strain to get pulp.

Heat oil in a thick-bottomed pan. Add mustard and fenugreek seeds. When seeds start to sputter, add curry leaves and red peppers, and chopped onions. Cook until golden brown and add peanut and sesame paste. Stir constantly. Add garlic, ginger, turmeric, green chilis, cumin powder, coriander powder, and cardamom powder. Season with salt. Add 1 cup of water and bring it to a boil. Add the tamarind pulp. Add fried eggplants and cook covered on a very low heat for about 15-20 minutes. If eggplant pieces are still solid, mash them a bit with a fork to get a smoother paste.