Wash and clean the eggplants thoroughly. Use fresh eggplants with few or no seeds. Mix the tamarind paste with a little water to make a solution, then strain and set the water aside.

In a pan, dry roast the peanuts, sesame seeds, and shredded coconut separately (without oil, just stir in the pan). First, roast the peanuts. Next, roast the sesame seeds until they start to pop. Dry roast 1 teaspoon each of whole coriander seeds and cumin seeds as well. Turn off the heat and stir the coconut to roast it gently so it doesn't burn.

In a blender, combine the roasted peanuts, sesame seeds, coconut, cumin, coriander, and green chilies. Add a little water as needed and blend into a coarse paste.

Make slits in the eggplants from the bottom toward the stem, keeping the stem attached. Do not cut all the way through. Make 6-8 slits in each eggplant, being careful. Heat a little oil in a pan and lightly or deep fry the eggplants until they are soft. Remove and set aside.

Fry all the eggplants in oil until tender, then remove from the pan. If needed, add a little more oil and temper with cumin seeds and coriander seeds.

Add the chopped onions and curry leaves. After a short while, add the ginger and garlic paste. Mix everything well, then add a splash of water.

Add the peanut-sesame paste to the pan. Also add coriander powder, turmeric, salt, and red chili powder. Cook the spices for a few minutes, then add the Kashmiri red chili powder and garam masala powder and mix well.

When the spices look roasted, add the tamarind water and mix well. Cover and cook the spices on low heat. When the oil starts to separate, add a little more water.

Add the fried eggplants, cover, and let them cook gently with the spices. Check, stir, cover, and continue to cook. Enjoy watching the eggplants change color. Adjust the gravy to your desired consistency, then turn off the heat.

Transfer to a serving bowl, garnish with curry leaves and cilantro, and serve hot with rice or parathas.