Take sugar, chilli powder, dhanajeera powder and turmeric powder. Add about 3 tbsp water in it and make paste. Keep aside.

Cut brinjals in large chunks. Wash, peel and cut potatoes in large chunks. Take 2 tbsp oil in a non-stick/thick bottom kadhai. Add asafoetida and then the veggies. Fry them on high for 2 min. They will look a bit crisp on the surface. (Tip 1: frying veggies will help to avoid the veggies from breaking/getting mushy in the gravy)

Add half the amount of salt at this point, cover the pan and cook the veggies on low flame till they are tender, especially the potatoes. Take them out of oil.

Add the remaining amount of oil in the same pan. Add khada masala and cumin seeds. Let them release aroma on slow heat. Add ginger garlic and green chillies paste. Fry for a few seconds. Next add the paste made with powder spices.

Fry it till it releases oil. Add tomatoes and remaining amount of salt. Cook till the tomatoes are tender. Mash them with the spetula to help them melt.

Next add dessicated coconut, coarsely grinded peanuts and the sesame seeds powder. Mix well. Cover and let it cook for a minute or two. Then add the veggies.

Combine everything well. Add about 3/4 cup water. Cover and cook for about 7 minutes on low heat.

Add tamerind pulp and garam masala. Bring it to a boil. Adjust sweetness if required. Cook until the oil oozes and you get the desired consistency. Serve it with Puri or rotli.