Blend the onions and form a mixture (add 1 cup of water when blending). Keep it aside
Heat oil and add the cumin seeds, Ginger and Garlic paste and the Green Chillies and stir fry for about a minute
Now add the Curry Leaves and stir fry until fragrant
Add the Onion mixture to form the gravy
Let the Gravy cook for about 5-6 minutes until oil surfaces
Now add the Red Chilli Powder, Turmeric Powder and Salt and mix well for another 2-3 minutes
Add the remaining Bhagaray Baingan Spice mix and give it a good stir
Now add the Brinjals in the Gravy and pour 1 cup of water into the gravy
Cover the dish and let it simmer for about 5 minutes on medium flame
Now Change sides of the Brinjal and add the Tamarind pulp to the gravy and mix well
If the Gravy is getting too thick, you may add some more water
Cover the dish again and let the Brinjal cook for another 5 minutes
Now open the dish and add another 1/2 cup of water into it. Cover the dish and let it simmer or about 8-10 minutes until the oil surfaces
The Bhagaray Baingan is now ready to serve, garnish with fresh Coriander
Can serve with Biryani or Rotis or Boiled Rice