Brinjal/eggplant gravy for biryani

As seen on Panchakams website:
Ingredients for Brinjal curry for Biryani Recipe

Young purple brinjals - 500 gm
Onion(medium) - 1 no
(sliced)
Tomato(large) - 2 nos
(chopped)
Ginger-garlic paste - 1 tsp
Tamarind(Puli) - 1 lime sized ball
Salt - As reqd
Jaggery(Sharkkara)(powdered) - 4 tsp
Coriander leaves(chopped) - 1/4 cup for garnishing


For grinding Masala 1:-
Onion(medium) - 1 no
Cumin seeds(Jeerakam) - 2 heaped tsp
Fenugreek seeds(Uluva) - 1/4 tsp
Chilly powder - 2 tbsp
Coriander powder - 3 tbsp
Turmeric powder - 1 tsp

For grinding Masala 2:-
Coconut - 1/2 of one
Poppy seeds(Khashakhasha) - 1 heaped tbsp
Sesame seeds - 2 heaped tbsp

For seasoning:-
Oil - 3/4 cup
Mustard seeds - 1 tsp
Pepper - 1 tsp
Curry leaves - 20 nos

Preparation :
1)Cut brinjals in 4 upto one inch of the stem leaving the stem intact.

2)Heat oil in a kadai(wok).

3)Splutter mustard, pepper and curry leaves.

4)Add the sliced onion and the brinjals and fry till the onions are brown and the brinjals discoloured.

5)Add ground Masala 1, tomatoes and ginger-garlic paste and fry till the raw smell disappears and the whole is well blended which would take 5 mins.

6)Pour a cup of water, add the ground Masala 2, tamarind extract, salt to taste, jaggery and the required amount of water to make a thick gravy.

7)Allow the curry to simmer till the brinjals become soft and cooked.

8)Garnish with coriander leaves.

Serve with biriyani.