Take the baby eggplant and slit it from the center. Fry it in hot oil and keep it aside.
Broil the sesame, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it leaves oil, add the powder spices and the paste, and cook till it leaves oil.
Take out half the masala and add the crushed peanut. Stuff the fried eggplant with this masala and keep aside.
Add little water in the remaining masala and simmer it. Add the stuffed brinjal, tamarind pulp, salt, fresh coriander and lemon juice.
Cook gently for 5 minutes and serve hot with chappati or rice.