Heat Oil and add Curry leaves along with Cumin Seeds, Onion Seeds or Kalonji, Mustard Seeds and Fenugreek Seeds. Fry all of them on a low heat for half a minute. Now add Brinjals with a + cut or incision at the bottom with the stalks intact. Fry them for about 15 minutes or until they look wilted but yet firm. Take them out of the cooking pot.
Meanwhile dry roast all the ingredients mentioned under it and make a smooth paste. To this paste, add all the spices along with Salt. Mix well and add to the same Oil in the pot. Saute on a low heat well covered.
Boil raw tamarind in enough water for about 10 minutes until tender. Squeeze out the juice from it placing it in a strainer. Add this to the simmering masala paste which is nearly done. Add the Brinjals too. Cover and cook for the next 10-12 minutes. Adjust Salt and water. It should be a thick gravy.
The raw smell of the masalas fade off, it means it is done. It should always be sauteed on a low heat. And keep checking and stirring in between without fail. Tomatoes also can be added but i did not add any. The reason is the use of raw tamarind. Otherwise the gravy might become too sour.
