Aubergines with peanut masala recipe

Ingredients

• 200 g wet, seedless tamarind block
• 7.1 oz wet, seedless tamarind block
• 1 onion, thickly sliced
• 75 g unsalted peanuts, skinned
• 2 tbsp desiccated coconut
• 1 tsp coriander seeds
• 2 tsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp white poppy seeds
• 75 g wet tamarind pulp, seedless
• 1/2 tsp ground turmeric
• 0.8 tsp Kashmiri chilli powder
• 1 rounded teaspoon jaggery or light brown soft sugar
• 8 small, round or oval aubergines (about 600g/21oz)
• 4 tbsp sunflower oil
• 15 fresh curry leaves
• 2.6 oz unsalted peanuts, skinned
• 2.6 oz wet tamarind pulp, seedless