Bagara Baingan (Eggplant Curry For Biryani)

For sautéing brinjals

• 2 tablespoons oil
• 250 grams brinjals - small-sized

For curry

• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder or ½ teaspoon red chilli powder, optional
• 8 to 9 curry leaves - optional
• 1.5 cups water or as needed
• salt as required
• 2 tablespoons chopped coriander leaves

For masala paste

• ½ cup onions (chopped) or 1 medium-sized
• 1 teaspoon garlic (peeled & chopped) or 4 to 5 medium-sized garlic cloves, optional
• 2 teaspoons ginger (peeled & chopped) or 1 inch ginger
• 2 tablespoons desiccated coconut
• 2 tablespoons raw peanuts
• 2 tablespoons white sesame seeds
• 1 teaspoon poppy seeds (khus khus)
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 2 inch cinnamon stick or 1 inch cassia cinnamon stick
• 2 to 3 cloves
• 1 tej patta (Indian bay leaf)
• ½ teaspoon black peppercorns
• ½ teaspoon caraway seeds (shahi jeera)
• 1 black cardamom - optional
• 1 tablespoon tamarind - tightly packed and seedless
• 2 to 3 green chillies - chopped
• 1 tablespoon Coriander leaves - chopped (cilantro)
• ½ to ⅔ cup water or as needed for grinding