On a medium heat, dry roast peanuts until they begin to smell good and turn light brown.

Reduce the heat and add sesame seeds. When they begin to splutter, turn off the heat and add coconut.

Saute it in the hot pan till the coconut smells good. (If using fresh coconut, saute it separately until aromatic)

Cool these and blend with little water to a coarse or smooth paste as desired. Set aside.

To a large bowl pour 2 to 3 cups water and add half teaspoon salt. Rinse the eggplants under running water. Slit them from the base to 4 portions, keeping the stem intact. (Check the photos in the post). Add the eggplants to the water.

Heat oil in a pan. When the oil is medium hot, take off the eggplants one at a time and wipe dry with a kitchen tissue or cloth and add to the hot oil.

Stir and fry them until the skin looks blistered completely, meaning the brinjal is almost cooked but not completely. Remove these from oil and keep them aside.

Transfer the hot oil to a bowl and just retain 2 tablespoons in the pan

Add cumin and mustard to the pan. When they begin to sizzle, add onions, curry leaves and sprinkle salt.

Fry until the onions turn transparent. Next fry ginger garlic paste until the raw smell goes away.

Pour half a cup of water to the pan.

Add the blended peanut mixture, red chili powder, garam masala and turmeric. Stir and begin to cook on a medium flame.

Filter the tamarind juice or paste directly to the pan and stir.

When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed to bring the gravy to a consistency.

Cover and cook till the brinjal looks completely wilted or cooked through.

Add coriander leaves. Stir and serve bagara baingan with biryani, pulao or roti.