Hydrabadi Bagharay Baingan

This is the

Roughly chop onions then shallow fry it with 1tsp oil till it changes its color and grind it. Add a little water to make a thick paste.
Dry roast white sesame seeds, cumin seeds, coconut,, coriander seeds, almonds and peanuts in a frying pan.
Grind them to a paste and put them aside
Slit eggplants from center and place them in a big bowl with water and 1tsp salt (this will prevent them from turning black)
Put the ingredients for tempering in heated oil and fry till they turn golden.
Now add eggplants to the pot and close the lid. Keep them on low flame till the eggplants turn soft(5min).
Add salt, ginger/garlic paste, turmeric powder and red chili powder into the pot and fry them together (cover with a lid if sizzling a lot)
When the eggplants have absorbed the masala, add remaining ground masala, onion paste and ½ cup of water.
Cook on low flame for 5-10 minutes stirring intermittently as needed.
When the oil starts to appear on top, add tamarind pulp, 1/2 cup of water and curry leaves and cook on low flame. (if the tamarind pulp is watery then don't add water) Cook another 5-10 min stirring occasionally.
turn off the flame.Delicious Bagharay Baingan are ready.