Ingredients 

• Brinjal
• Onions 
• Green chillies
• Coconut grated
• Ginger
• Dhania seeds
• Khuskhus, sesame, cumin, dry red pepper
• Tamarind paste, salt, oil for saute-ing, curry leaves

• Cut the Brinjal and saute it in about 3 tablespoon of oil adding salt to taste and keep it aside. 
• Dry roast and dry grind to smooth powder:
• 1 tablespoon of dhania seeds 
• 1 table spoon of khus khus seeds 
• 1 table spoon of sesame seeds 
• 1/2 tsp of cumin 
• 3 dry red pepper 
• Wet grind to a paste: 
• 1 cup of fresh or dry coconut 
• one medium onion, cut 
• 1" fresh ginger piece 
• In a thick bottomed kadai, add 4-5 tablespoons of oil and pour the wet masala, 1/4 tsp of turmeric, 2 vertically slit green chillies and saute it until the oil leaves the sides 
• Add the dry masala and add 1/2 tsp of tamarind paste with 1 cup of water. 
• When this starts boiling add the brinjal and more salt to taste. 
• Garnish it with curry leaves.