Cross-slit eggplant lengthwise, and dip in water. Prepare a paste of toasted sesame seeds, toasted peanuts and desiccated coconut, cumin and coriander. Marinate the eggplant with chilli paste, turmeric powder, cumin and coriander powder and a little sesame oil. In a thick-based cooking vessel, take some sesame oil and warm it to medium heat, add mustard seeds, nigella seeds, fenugreek seeds, green chilly slit, curry leaf and then garlic and ginger paste to it, stir for a little while and add some chilly and turmeric blend to it. Also add the nuts and the coconut paste. Keep stirring it till it gives out the oil. Add tamarind extract and let it boil for about 10 minutes. Garnish with fried curry leaf and paprika oil.