Roast the peanuts and sesame seeds separately. Grind the peanuts, sesame seeds and coconut into a fine paste.
In a bowl, add garam masala powder, salt, chilli powder, dhania powder and ginger-garlic to the above paste. Mix well. Make vertical slits to the eggplant at right angles to each other but do not cut through. Stuff the eggplant with the above paste and keep aside. To a pan, add oil. When hot, add mustard and when they start spluttering, add cumin seeds, curry leaves. Add onions and green chilles and saute them till they turn brown
Add chopped tomatoes and cook till all the water from eggplant evaporates. Add the stuffed eggplant. Mix well. Cover and cook for about 10 minutes. Add the tamarind paste, water and salt(as necessary). Cover and cook on medium flame until the eggplant is tender. Garnish with chopped corainder. Serve hot with rice/chapathi.
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