Instructions

1. Slit the aubergines into four parts keeping the stems intact.
2. In a pan drizzle some oil and heat it and fry the aubergines until they are almost done (85% done). Set aside.
3. In a deep bottomed vessel, heat the oil for seasoning and add mustard seeds, curry leaves and asafoetida.
4. Add the chopped onions and fry them until brown.
5. Meanwhile dry roast peanuts, coconut and sesame seeds. Blend them together with water to make a smooth paste. Set aside.
6. To the onions, add ginger garlic paste and fry until the rawness is gone.
7. Add the cumin powder, coriander powder, salt and chilli powder and mix.
8. Add the peanut paste to it and fry until oil oozes out on the sides.
9. Add the tamarind juice and jiggery or sugar and boil for 5-10 min.
10. Add the aubergines to this gravy and let it cook until they are soft.
11. Garnish with coriander leaves and serve hot.