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Roast sesame seeds, poppy seeds, peanuts, ½ onion sliced, dried coconut. let them cool down and then grind into a paste and keep aside.
In a pot, add the eggplant and fill it up with water and add 2 tsp salt. leave it in for 10 minutes and then drain it. slice them from the bottom.
In a deep pan, heat up ½ cup oil. fry the eggplant for about 5 minutes until they soften a bit and keep aside.
In the same pan, add nigella seeds, cumin, mustard, fenugreek seeds, curry leaves, and let it splatter a bit and then add ½ sliced onion.
Sauté for a minute then add the ginger garlic paste and sauté.
Then add the ground paste we put aside earlier. and mix thoroughly.
Add tamarind pulp, red chilli powder, salt to taste, turmeric powder and mix well. roast on a medium to low flame until the oil separates.
Add the fried eggplants in, add about ½ cup water, a few more curry leaves (5-6), 2 slit green chilies and a handful of cilantro.
Add the same kind of slits on the tomatoes and add them in as well. cover and cook until the tomatoes and eggplants soften and it’s ready to serve!