Bagara baingan

Ingradients:
250 gm baingans of the small variety
oil for deep frying
1/4cup oil
1/2cup onions-finely chopped
1/2tsp each garlic paste and ginger paste
1/4cup grated dry coconut
1 tbsp coriander seeds-roasted
2 tsp cumin-roasted
2 tsp sesame seeds-roasted
2 tsp tamarind paste or to taste
salt to taste
1/4 tsp turmeric
1/2 tsp powdered red pepper
7-8 curry leaves
1 tbsp hara dhania for garnish

Method:
Slit the baingans and deep fry over high heat, till glossy and a little tender. Remove from oil and keep aside.
Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be. Heat the 1/4cup of oil and saute the onions, ginger and garlic till onions are soft and a little transparent.
Add curry leaves and then the ground mixture and saute till the fat separates.
Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
Add about a quarter of a cup of water. Bring to a boil and simmer and cover for about 5 minutes. Serve hot garnished with the hara dhania.