Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.
Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.
Heat remaining oil and saute the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.
Saute till the oil separates. Add the ground coconut powder and fry on low flame till well combined.
Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.
Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil starts to leave the sides of the pan.