2 Tsp peanuts
1 1/2 Tsp seseme seeds
6 small brinjals
1 1/2 cups onions
1 cup tomatoes
one pinch jaggery
3 Tsp Tamarind juice
1/4 tsp haldi
salt and chilli powder to taste
1 1/2 cups water
Oil for cooking

1. Cut the brinjals in four quarters without slitting completely.
2. Deep fry the brinjals  on low-med heat in oil till they are
soft and cooked.
3. Roast the peanuts and seseme seeds separately and grind the
them to a fine powder
4. Fry onions in oil till golden brown and once cooled, grind to
paste.
5. Take a flat frying pan, heat some oil in it. Once oil is hot,
add the onion paste and the seseme and peanut powder - saute for
sometime till oil leaves the mix
6. Add tomatoes, salt, haldi and chilli powder and cook on
low-medium and add some water to this mis.
7. Once tomatoes are cooked and the gravy is consistent, add the
brinjals.
8. Cover the pan and let it simmer on low-med heat for 7-10 minutes.
9. Adjust taste based on liking.

Garnish with cilantro
Serve with steamed rice.