Ingredients :

24 Brinjals, oil, 7 1/2 tsp. Garlic paste, 2 1/2 tsp. Ginger Paste, 1 tsp Turmeric powder, 1 tsp Red chilli powder, 3/4 cup Tomato puree, 60 g Tamarind pulp, 1/2 Cumin powder, Peanut Paste : 3/4 cup Coconut, 1/2 tbsp Sesame seeds (white), 2 cups onions 1/2 cup roasted peanuts, salt.

Method :

Wash and pat dry brinjals. Heat cooking oil to smoking point in kadhai. Sprinkle little water to quickly reduce temperature. Do this carefully, as splattering may cause burns. Reheat, add brinjals and deep fry over medium heat until soft (approx 3-4 minutes) Place on absorbent paper. Strain and reserve oil. Remove brown skin. Grate coconut and sesame seeds separately over low heat until each emits unique aroma (approx 3 minutes) Roughly chop onions. Put these ingredients in blender. Add peanuts and 3/4 cup reserved mustard oil in pan. Add peanut and 3/4 cup water. Make smooth paste Remove and keep aside. Reheat 120-ml/1/2 cup reserved mustard oil in pan. Add garlic and ginger pastes, stir over medium heat for few seconds. Add turmeric and red chilies (dissolved in tbsp water). Stir  fry for 2-3 minutes. Add peanut paste. Stir fry until fat leaves side (Add little water if necessary to ensure that ingredients do not stick or burn) Add tomato puree, stir fry until fat leaves side. Add salt and stir. Add tamarind pulp. Cook for 4-5 minutes. Constantly stirring. Add brinjals and simmer until gravy thickens. Sprinkle cumin powder, stir and remove.