In a frying pan dry roast the coconut, peanuts, sesame seeds and poppy seeds for 6 minutes over a medium/low heat.

Pop into a blender, add some water (about 1 -2 tbsp) and blend to a fine paste.

If the aubergines are rounded at the bottom, cut a cross shape into the bottom until half way up (Do not slice all the way through).

Heat oil in the pan and add the aubergines. Cook for 10 minutes over a medium heat and put on some kitchen tissue.

In the same pan add mustard seeds and once they crackle, add the onion and fennel seeds and curry leaves.

Stir for a minute and add the onions. Cook till light golden brown - 7-8 minutes.

Now add ginger, garlic and green chilli and cook for 2-3 minutes.

Stir in the cumin, coriander, paprika, turmeric, chilli, curry powders. Allow to cook for 3-4 minutes.

Stir the paste into the pan with 2 tbsp water.

Add the aubergine and mix.

Add water, cover and cook over a low heat for 15-20 minutes.

Add garam masala, tamarind paste and sugar and mix in.

Season to taste.

Serve immediately with roti.