Sare Beingan ka salan (Whole Eggplant Curry)

Eggplant Curry Recipe for 4 to 6 people:
Ingredients:
Brinjal - 6 , Onions - 2 medium, garlic -5, Tomato - 1, salt, turmeric, redchillie powder - 1/2 tsp, mustard seeds- 1 tsp, curry leaves, tamarind water - about 4 cups.
peanut -2 tsp, sesame seeds - 2 tsp, coconut powder-2 tsp, Jeera - 1/2 tsp --> Roast them all seperately one by one and grind it into a powder.
Now, saute 1/2 the onion, garlic and add it to the above grounded powder and make it a paste and keep it aside.
Preparation:
Take a pan and add some oil(about -4 tbsp), add mustard seeds , curry leaves and then add onions, garlic, tomato, saute it until the raw smell goes. Now add the paste and saute it for a while. Now add the tamarind water and stir it well, add salt/turmeric and chillie powder to it. Let it boil.
On the otherhand, slit the egg plant from the bottom into 4 pieces without taking off the stalk. Now deep fry the eggplant and keep it ready simultaneaously.
Add the fried egg plant to the curry boiling on the other side. Keep it in sim for about 10 mins.
Egg plant curry is a good combination for Biryani/Rotis/Parathas/Plain white rice.