1. First roast all the ingredients to make the powder in a spoon of oil until they turn brownish in color.
2. Then grind to a powder.
3. Heat oil in a kadai, and fry the brinjals that have been cut lengthwise, until they are partly done.
4. Remove the brinjals and fry onions in the same oil.
5. Once the onions have turned golden brown, add the brinjals back again along with salt, turmeric powder, the ground powder, curry leaves, jaggery and tamarind pulp.
6. Cover and cook for about 8-10 mins, until the entire mixture thickens to a semi-solid consistency and brinjals are fully cooked.
7. Heat oil in a small pan and let the mustard seeds splutter.
8. Add this to the curry along with finely chopped cilantro.
9. This mouth watering, sweet and sour baigan is ready and can be served with roti or rice.

Click here for more vegetable recipes | brinjal
Image: Flickr/creativecommons jetalone