1. Slit Brinjals from both the sides without cutting the vegetable completely.

2. Soak tamarind in 2 cups of water for 1/2 hour.

3. For the gravy, make a smooth paste of seseme seeds, roasted peanuts and grated coconut.

4. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside.

5. Pour the rest of the oil in the pan, heat it.

6. Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.

7. Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.

Serve hot with garnished coriander leaves.