Bagara Baingan - Brinjal Curry

• In medium heat, roast well a little less than 1/4 cup of peanuts in 1 tsp of oil (more peanuts or sesame seeds will actually ruin the curry..so go easy on them)
• Add 1/8th cup of white sesame seeds and roast to a slight golden color
• Now add 1/4 cup of grated coconut and roast for few seconds
• Grind the above into a grainy paste adding very little water (do not make it too fine, it has got to be slightly grainy - that adds nice texture to the curry)
• Cut the eggplants (small brinjals) in such a way that the stem remains intact and the brinjals remain wholesome
• Deep fry them in hot oil for few seconds so the eggplants are 90% cooked and set them aside
• In a different pan, add 3 tsp of oil, when oil is hot enough, add 2 bay leaves, 5 cloves, 3 cinnamon sticks, 2 cardomoms, 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1/4 tsp of methi seeds, a pinch of hing, 1 spring of curry leaves in the order given, one by one
• Add 1 medium red onion finely sliced and saute all with a little salt until the onions turn sightly brown
• Add 1/4 tsp of turmeric & 1 tbsp of ginger-garlic paste and saute well
• When the ginger paste is void of all raw odor, add 1 tbsp of cumin powder, 1 tbsp of dhania powder, 1/2 tsp of red chilly powder and fry for a minute
• You may sprinkle drops of water to prevent the spices from burning
• Once the spices are well sauted, add 2 1/2 cups of water and bring it to a boil (This will take about 3 mins)
• Add the grainy coconut-sesame-peanut paste and stir occasionally to prevent charring for about 5 mins on medium flame
• Now cover the pan with a tight lid and cook on the same medium heat until oil oozes out with occasional stirring (might take about 5 to 8 mins)
• Add about 1/2 cup of tamarind juice (soak 1 small gooseberry size tamarind in water for few minutes and squeeze out the juice)
• Optional: Some may prefer to add little (1 tsp) of jaggery or sugar at this point.. It doesn't cut it for me in this particular curry..but that is just me
• Stir well and adjust the salt, cover and cook for another 5 mins on medium flame
• Once again when oil oozes out, add the fried brinjals and simmer for about 15 minutes ( or until the brinjals are well done ) on lowest possible flame
• Serve hot with any pulav/briyani or just plain rice or roti