Slice the onions. Then heat a little oil and roast all the ingredients except salt, tamarind and brinjals.

Slit the brinjals into four and deep fry them till cooked.

Grind the roasted ingredients into a paste.

Heat some oil again add the ground paste and fry.

Soak the tamarind and extract the pulp. When the paste is completely fried add the fried brinjals and tamarind pulp and cook for some more time. When done, check the seasoning and serve garnished with fried curry leaves.