Wash 8 small eggplants and slit each eggplant into four lengthwise sections from the stem end, keeping the stem intact.

Dry-roast the peanuts, cashews, poppy seeds, coriander seeds, black peppercorns, and sesame seeds over low heat until fragrant.

Blend the roasted spices and nuts with a little of the water into a smooth paste.

Heat 2 tablespoons of vegetable oil in a frying pan over low heat and fry the slit eggplants for about 10 minutes until tender.

Transfer the fried eggplants to a plate and keep them aside.

Heat the remaining 1 tablespoon vegetable oil in a saucepan and add the mustard seeds and fenugreek seeds.

Add the chopped onion and curry leaves, then sauté until the onion turns light brown.

Stir in the ginger-garlic paste and sauté for 1 minute until aromatic.

Blend the tomato into a smooth paste and add it to the saucepan.

Add the ground turmeric, red chili powder, and ground cumin, then stir for 30 seconds.

Add the ground roasted spice paste and salt, then mix until the masala is evenly combined.

Return the fried eggplants to the masala and gently coat them in the sauce.

Pour in the tamarind juice and remaining water, then stir gently to combine.

Cover the saucepan and simmer the curry for 5 to 7 minutes until oil rises to the surface.

Garnish the curry with coriander leaves leaves and transfer it to a serving bowl.

Serve the brinjal curry hot alongside prepared beef biryani.