Hyderabadi Spiced Eggplants

Clean and dry the eggplants, then cut slits at the base to form a cross.

Cook the eggplants in the cooking oil until the skin becomes slightly soft, then put them aside.

Immerse the tamarind in hot water and leave it to soak.

Dry roast the peanuts, place them on a clean dish towel, rub them between the folds to remove as much skin as possible, then grind them into a powder.

Dry roast and grind each of the remaining ingredients separately until lightly toasted, combine them with the ground peanuts, and set the mixture aside.

Chop the onions and cook them until they reach a medium brown color.

Once the onions are browned, add the garlic and ginger paste and cook for about 30 seconds.

Add 1 cup of water, lower the heat, cover, and cook for 10 minutes to further soften the onions.

After 10 minutes, uncover and add the salt, red chili powder, turmeric, and the roasted and ground ingredients.

Pour in 2 cups of water, bring the mixture to a boil, lower the heat, cover, and cook for 10 minutes.

Uncover, add the tamarind water and curry leaves, add more water and adjust the spices if needed, cover, and cook for another 10 minutes.

Finally, place the eggplants on top of the curry and cook on low heat for 10 minutes to ensure the eggplants are fully cooked.