Deep fry the brinjals.
In another pan heat some refines oil and saute cardamoms, cloves and dal chini.
Now add the whole spices: green chillies, cumin, mustard seeds and garlic.
Once the garlic browns add the chopped onions.
Add the curry leaves and turmeric powder.
Now add the tomatoes and bhuno the masala.
Add the red chilly powder, coriander powder and cumin powder.
Mix well. Add the coconut paste. Season with salt. Mix.
Once the masala cooks through and reaches a sightly dry consistency add some tamarind extract.
Add some water to rich a liquid consistency.
Now add the fried brinjals.
Let it simmer for 5-7 minutes till the gravy becomes nice and thickish.
Garnish with coriander leaves.
Serve with rice.
Key Ingredients: eggplant, vegetable oil, cinnamon, cloves, green chillies, cumin seeds, mustard seeds, garlic, onion, curry leaves, turmeric, tomato, coriander powder, coconut, salt, tamarind, Coriander leaves