Dry roast the peanuts, coconut and sesame seeds separately and let them cool. Grind it together into a fine paste. Keep aside.

Soak the tamarind in 1/4 cup of hot water. Extract and strain the tamarind pulp just before using it further in the recipe.

Heat 2 Tbsp. oil in a wide pan. Add the eggplant and cook on low heat until lightly browned from all sides. Remove and keep aside in a plate.

Add 3 more tbsp oil to the same pan, add mustard seeds, cumin seeds and methi seeds.

Once they splutter, add chopped onions to it.

When the onions are almost soft & translucent, add ginger garlic paste and sauté for few seconds.

Next add the ground masala paste and fry over medium heat until it oozes oil from the side, about 2 minutes.

Add tamarind extract, jaggery, salt, turmeric, and red chilli powder and fry for 2 minutes.

Then add about a cup of water to it. Mix and bring to a boil.

Add the sautéed eggplants and tomato pieces, mix it well with the curry.  Reduce the heat, cover with lid and let it cook.

Stir occasionally until eggplants are well cooked. (You can see oil floating on top when the curry is cooked).

Add garam masala powder and cook for a minute. Turn off the heat and add chopped cilantro.