Wash and pat dry the cut brinjals.

Heat oil in a pan and deep fry the brinjals until soft and slightly browned.

Transfer fried brinjals to a plate.

Wash and extract tamarind pulp to create tamarind water.

Heat oil in a pan.

Add cumin seeds and mustard seeds; sauté for a minute.

Add black peppercorns and sesame seeds; sauté briefly.

Add ginger garlic paste and sauté until the raw smell disappears.

Add tomato puree, red chilli powder, cumin powder, coriander powder, turmeric powder, and salt; mix well.

Cook until oil starts separating from the mixture.

Add coriander leaves and tamarind water.

Bring the gravy to a boil and cook for a couple of minutes.

Add the fried brinjals, mix well, and cook for a minute.

Reduce heat, cover, and cook for about 5 minutes until brinjals are cooked and have absorbed the masalas.

When the brinjals are cooked and the gravy has thickened, turn off the heat.

Transfer Khatte Baingan to a serving bowl and serve hot.