If using 50 g seedless tamarind, add it to a heatproof bowl and cover with 150ml boiling water. Set aside.

Heat 2 tablespoons of the oil over medium-low heat in a wide frying pan. Peel back some of the green crown of 900 g baby aubergines, then cut a cross all the way from the base of each aubergine towards the stem, keeping the tops intact so they hold the four quarters together (see Notes if using globe aubergines). Fry them on all sides until softened (20-25 minutes). Turn off the heat and leave in the pan until needed.

Meanwhile, pre-heat a casserole over medium-low heat and toast 150 g blanched peanuts until they just begin to turn golden. Add 75 g sesame seeds and toast for 3-4 minutes more until golden. Turn off the heat, add 50 g desiccated coconut and toast it in the residue heat until golden as well. Transfer everything to a bowl to cool slightly.

Heat the remaining 3 tablespoons of oil in the casserole and peel and finely chop 1 large onion. Add 1 tsp brown mustard seeds and 1 tsp cumin seeds to the casserole and sauté until they begin to sizzle vigorously. Add the chopped onion along with 10-12 curry leaves and sauté until the onion begins to turn golden (10-12 minutes).

Meanwhile, peel 30 g ginger and 3 large garlic cloves, then add them to a blender with just enough water (around 50ml) to turn them into a paste. Add the toasted peanuts, sesame seeds and coconut to a small food processor and blend until they turn into a coarse paste. They’re ground fine enough when some of them start breaking down into a butter along the sides of the food processor.

Add the ginger-garlic paste to the casserole and sauté for around 1 minute until the garlic smells aromatic, then stir in the ground peanut mixture and sauté for 1-2 minutes until aromatic as well. Add 1 tbsp Kashmiri chilli powder, 1 tsp ground coriander and ½ tsp turmeric and allow to heat through.

Pour in 600ml of water and add 1 tbsp salt (14g). Use your hands to loosen the soaked tamarind flesh from the fibrous strings, then strain the juice into the casserole as well (or use the paste instead). Bring to a boil, then reduce the heat and simmer covered for 15 minutes.

Stir well, add the partially cooked aubergines to the curry and stir gently to coat them with the sauce. Cook covered for 15 minutes more.

Serve warm alongside plain steamed rice.