Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. .Dry roast onions on a tawa (griddle) till they turn lightly brown and soften.
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma.
Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this masala into the slit brinjals and reserve the remaining.
Heat olive oil in a kadai (wok), add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala and mix gently. Add two cups of water, cover and cook over low heat till the brinjals are fully coo