Bagara Baingan

450 gms Brinjals
5 gm red chillies
115 gms coconut
15 gms coriander seeds
5 gms garlic
5 gms sesame seeds
225 gms onions
115 gms tamarind
5 gms jaggery
Mustard seeds
Turmeric pwdr
Curry leaves

Wash brinjal without breaking the stem.  Cut lengthwise so that brinjal still remains whole.  Heat oil and fry brinjal till the skin becomes brown.  Remove and keep aside.  Fry onions with the coriander seeds and red chillies.  Grind it with the coconut and garlic.  Extract tamarind pulp and add to the ground paste.  Roast sesame seeds separately and powder.  In a little oil, saute the paste well.  Add the brinjal and sesame seed powder.  Cover and cook till gravy thickens.  Add jaggery.  Tadka mustard seeds and curry leaves in ghee and pour over the curry.