First take a big thick vessel or non-stick kadai and heat ghee or oil in it.
Add chopped onions and stir.
Keep a handful of chopped onions aside for later use.
When onions are translucent add sesame seeds, peanuts, green chillies, few curry leaves and stir.
Reduce the flame and saute for 5-7 minutes or till you see oil separating.
Remove and allow to cool.
Put the mixture in a blender and make a smooth paste by adding 1/4 cup of water and keep aside.
Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise.
Do not cut till the end.
Leave the lower part of the brinjals.
Put them in water to prevent them from turning dark.
Heat oil in the same vessel, add brinjals and 1/2 tsp salt and saute till brinjals are light brown.
Saute them on lower flame.
When done, remove and keep aside. Now in the same vessel, add oil (about 1/4 cup) and add onions. When soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
Cook well till oil separates.
Now add ground paste and mix well.
Cook covered on a low flame, stirring every 3-4 minutes to avoid sticking to the bottom.
When the oil separates, add tamarind pulp, brinjals, salt and stir well. Add half of the tamarind pulp at first.
Taste it and then add more if you need to.
When oil separates, add curry leaves and 1/2 cup of water if the gravy is thick.
Lower the flame and leave aside for 7-8 minutes till the oil floats on the top.
Remove from stove, garnish with coriander leaves and serve with parathas, chapathis or rice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.