Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool._x000D_
Similarly dry roast the sesame seeds, poppy seeds and desiccated coconut separately and keep aside to cool.
Grind all the roasted ingredients with little water to a fine paste.
Wash brinjal/eggplant under running water._x000D_
Cut the brinjal/eggplant partially into four parts, keep the stalk intact._x000D_
Heat the oil and fry them, they can be shallow fried. _x000D_
Drain out on absorbent paper and keep aside.
Heat 2 tablespoons of oil In a pan over medium heat._x000D_
Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds._x000D_
Add curry leaves, ginger paste, garlic paste and green chilli. _x000D_
Stir and saut till the oil separates from the masala.
Add the peanut paste stir and cook for 5-8 minutes._x000D_
Add the tamarind and jaggery and mix well and cook till the oil separates.
Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes.
Serve hot with roti, rice, biryani chapati or paratha.