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 sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté 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.
