baingan tikka ( side dish for biryani)

brinjal / eggplant small tender nes without seeds - 200 gms, cut into 2 inch pieces by 1 inch pieces.
sesame seed oil 3 tbsp
curry leaves - some.
onion - 1 medium
tamarind the size of 1 small lemon.
turmeric powder - 1/4 tsp.
mustard seeds - 1/2 tsp
salt to taste

masala paste :
sesame seeds - 3 tbsp
grated coconut - 1 tbsp
dry red chillies - 10
dry coriander seeds - 1 tbsp
black pepper - 1/2 tsp
cummin seeds - 1/2 tsp

method:
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for masala paste :
roast sesame seeds, grated coconut, black pepper, chilli, coriander, cummin seaprately until crisp and brown and grind into a smooth paste using very little water.
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soak tamarind and take out the pulp.
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heat a pan and add the sesame oil and add mustard and cummin leaves and after mustard splutters, add the finely chopped onion and saute until onion is soft.

now add the brinjal and saute for 5 mins and add 1/2 cup water and salt and turmeric powder and cook on a low flame until brinjal is cooked and tender.

now add the masala paste and tamarind pulp and cook on a low flame and keep stirring until the oil separates from the mixture.

remove from heat and serve hot with biryani.
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tips:
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1 tsp = 1 tea spoon
1 tbsp = 1 table spoon
also,
1 tbsp = 3 tea spoon