Roast red chilies, garlic, shallots, and curry leaves in oil until the onion turns golden brown. Add tomato puree with coriander powder, chili powder, salt, and tamarind sauce. Make masala by roasting fenugreek, chana dal, roasted peanuts, coriander seeds, and sesame seeds. Add this masala to the pan. Add roasted brinjal to it. Cook it for some time and serve hot.
