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Haiderabadi Bhagaray Baigan

1. Take 10 small egg plants and cut them in four pieces each.
2. Prepare the following spices in a bowl:
1. 1 teaspoon of whole cumin.
2. ½ teaspoon mustard seeds.
3. ¼ teaspoon Kelonji seeds.
4. ¼ teaspoon Methi seeds.
5. 4 whole red chilis.
6. ½ teaspoon of garlic.
3. Prepare the following masala in another bowl:
1. Four big table spoonfuls of fried onion.
2. One big table spoonful of coconut powder.
3. Two big table spoonfuls of Tahina or sesame paste.
4. Two table spoonfuls of lemon juice.
5. 2 teaspoons of coriander powder.
6. 2 teaspoons of cumin powder.
7. 2 teaspoon of salt.
8. 1 teaspoon of red chili powder.
9. 1 teaspoon of ginger garlic paste.
10. ½ teaspoon of turmeric.
11. 4 sticks of curry leaves.
12. Four green chilis chopped.
13. Half bunch of cilantro.
14. Add some water to mix it thoroughly, there should be no laddoos, thorough paste.
4. Take a big wok.
5. Using non stick big spoon, pour 3 big spoons of oil in the wok.
6. After warming the oil for a few minutes add the add the first spices.
7. Fry for two minutes.
8. After frying for two minutes, add the mixed ingredient paste.
9. Lower the heat to medium.
10. Add some water to the paste and rinse the bowl.
11. Add some more water and keep stirring.
12. Add the egg plants, stir.
13. When water reduces, add heated water.
14. After some cooking, turn the egg plant pieces to their backs.
15. Put the lid.
16. Cook for thirty minutes on medium heat.
17. Add the tamarind paste. Make sure it is half a table spoon or less, otherwise it will be too sour and you will regret it.
18. Cook for five more minutes.
19. Sprinkle it with green cilantro.
20. Serve with bread.