To a pan add the ingredients listed under "to roast and grind "one by one and dry roast until the nutty aroma emanates. Make sure not to burn it. Cool it and grind to a powder without adding any water.
To the same pan add roughly sliced onions and saute until caramelised. Cool it and grind it to a smooth paste along with the roasted powder from step 1 and coconut by adding a little water. This paste will be the body of the gravy.
Wash, trim and cut the brinjals making a cross at the bottom, as such that the brinjals stays intact with the stem.
Heat oil in a heavy bottom wok or a sauce pan and slowly drop in the brinjals, flip and cook on medium flame until it looks wilted, but should hold the shape.
Remove the brinjals on a plate, simmer the flame to lowest and add the ingredients listed under tempering, reserve the red chili powder.
Once the spices pop up turn off the flame and add the red chilly powder followed by 1/8 cup of water, this prevents the spices from burning.
Now add the ground paste followed by ginger garlic paste and salt.
Add the brinjals, give it a nice stir and add 1/2 cup of water. Cover and allow it to cook until the curry thickens and oil leaves the sides of the pan. Meanwhile soak tamarind in hot water.
Saute the curry until oil leaves the sides of the pan. Now add the tamarind pulp and 3/4 cup water or as desired, cook on high flame until a boil. Simmer and cook for 10 - 15 minutes so that the flavours seep into the brinjals.
Adjust the seasoning. Your baghare baingans are ready to be served.