Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        onions
     3/4  teaspoon      coriander seeds
   1 1/2  teaspoons     sesame seeds
   2      teaspoons     dry coconut
   1 1/4  teaspoons     fenugreek seeds
   4      long          eggplants -- wash and dry
     3/4  cup           oil
     1/2  teaspoon      mustard seeds
   8                    curry leaves
   1                    /                " piece ginger root -- crushed
   3      cloves        garlic -- crushed
     1/2  teaspoon      ground turmeric
   1      teaspoon      chili powder
   1      teaspoon      salt
     1/2  cup           tamarind juice
   1      tablespoon    coriander leaves -- chopped
   1      teaspoon      mint leaves -- chopped
   1      serve         with hyderabadi biriyani -- see recipe

Preparation:

Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until browned and tender. Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint. Serve with Hyderabadi Biriyani.