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taabai
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Roast sesame seeds, poppy seeds, peanuts, ½ sliced onion, and dried coconut. Let cool and grind into a paste, then set aside.
Soak eggplants in water with 2 tsp salt for 10 minutes to remove bitterness, then drain and slice from the bottom.
Heat ½ cup oil in a deep pan and fry eggplants for about 5 minutes until they soften, then set aside.
In the same pan, add nigella seeds, cumin, mustard, fenugreek seeds, and curry leaves. Let them splatter, then add ½ sliced onion.
Sauté for a minute, then add ginger garlic paste and sauté.
Add the ground paste and mix thoroughly.
Add tamarind pulp, red chilli powder, salt to taste, and turmeric powder. Mix well and roast on medium-low flame until oil separates.
Add fried eggplants, ½ cup water, 5-6 curry leaves, 2 slit green chillies, and a handful of cilantro.
Slit the tomatoes and add them. Cover and cook until tomatoes and eggplants soften. Serve hot.