In a pan ,dry roast grated coconut, groundnuts, poppy seeds and sesame seeds by constantly stirring it on medium to low flame taking care not to burn

After about 5 to 6 minutes ,when you get a nice aroma switch off the flame.Cool and grind the contents to a fine paste using very little water. Keep aside.

In a deep bottomed pan, heat oil .Sautee the eggplants which are slit. You can also optionally choose to spice the eggplants with a little  red chilli powder,turmeric and salt.

In a deep bottomed pan , heat oil and add mustard , onion seeds and sesame.

Add slit green chilies, curry leaves and sautee.

Add chopped onions and cook until translucent .Add ginger garlic paste and cook till raw smell disappears.

Add spices cumin, coriander, red chili, turmeric , salt and mix well.

Add about 1 cup of water and bring it to a boil.

Add the fried egg plants to this sauce .

Add  tamarind juice, sugar and garam masala

Cook well and garnish with chopped coriander leaves.