1. In a pan roast sesame seeds until golden brown, followed by peanuts and set aside.
2. Once cool, grind sesame and peanuts to a fine paste using a little water. [Add coconut if using]
3. Soak the tamarind in water for 15 mins and extract the pulp in approximately 1 cup of water.
4. Wash, chop onion. Wash and slit the eggplant/brinjal and keep aside.
5. In a pan heat oil and saute the eggplant until golden brown or till eggplant becomes soft, keep aside.
6. In the same pan, add chopped onion, ginger garlic paste and fry until golden brown (add a little more oil if required).
7. Add ground paste and fry for 2-3 mins or until the raw smell disappears.
8. Add all the spices powder, salt and fry for 2 mins.
9. Now add the tamarind extract and mix well, cook for 5 mins with lid on.
10. Add 1/2 a cup of water and cook for 5-7 minutes or until gravy becomes thick.

Recipe and image courtesy: Friends Cookys