In another pan heat some refines oil and sauté cardamoms, cloves and dal chini.
Now add the whole spices – green chilies, cumin, mustard seeds, and garlic. Once the garlic browns add the chopped onions and sauté.
Add the curry leaves and turmeric powder and mix.
Now add the tomatoes and roast the masala.
Add the red chilly powder, coriander powder, cumin powder, and the coconut paste. Mix well. Once the masala cooks through and reaches a slightly dry consistency add some tamarind extract.
Add some water to rich a liquid consistency.
Now add the fried brinjals.
Let it simmer for 5-7 minutes till the gravy reached the desired consistency.
Garnish with coriander leaves and serve with rice.