Make Masala: Dry roast sesame seeds, poppy seeds, peanuts and coconut separately lightly browned. Remove into a bowl. Once the mixture cools slightly, grind this to a smooth paste.
Heat 2tsp oil in the same pan; saute onions until lightly browned. Remove from the pan and grind them into a smooth paste.
Make Salan/ Curry: Heat 1tbsp oil on medium-high flame; add baby eggplants and cook until all the sides are blistered and they are fork-tender. Remove onto a plate.
Next add the chiles and cook until the skins are blistered. Remove onto the plate.
In the same pan; heat 2tbsp oil, add cumin, mustard and nigella seeds; once the seeds start to splutter, add the onion paste and cook for 1-2 minutes, so that the onion paste absorbs the flavor from tempering.
Next add the ginger-garlic paste and cook for 1 minute. Next add sesame-peanut paste and cook covered for 3-4 minutes.
Next add tamarind paste, red chili powder, salt, sauteed eggplants and mirchi along with 2-3 cups of water. Mix well. Lower the heat to medium-low, cover the pan and cook for 20-25 minutes or until the veggies are completely cooked through the gravy is thick.