Wash and cut brinjal into semi circles. Put them in a bowl of salted water until ready to use.
Take oil in a frying pan or a skillet and heat oil.
Once the oil is hot, add green chilies, curry leaves, garlic, mustard seeds, cumin, fenugreek seeds. Sauté until chilies change color and seeds splutter.
If using unroasted sesame seeds, add now and roast for a few seconds.
Add turmeric powder, salt and mix well.
Remove brinjal pieces from water and add to pan. Sauté for couple minutes until brinjal changes color.
Cover the pan and cook on medium high heat for 2-4 minutes or until brinjal pieces are soft.
Remove the cover and continue to sauté for another 5 minutes until soft, mushy & finely roasted.
Add tamarind paste and mix well. If using roasted sesame seeds, add the seeds now.
Turn off the heat and let the mixture cool completely.
Transfer brinjal mixture to a blender/mixie jar, add some water and blend it to a fine paste.
Adjust salt and tamarind to taste.
Before serving, add chopped red onions and cilantro. Serve with rice, roti or dosa.