Heat 1/4 cup of oil in the pan over medium flame. When hot add mustard seeds, cumin, and nigella seeds (kalonji). Let them crackle.
Add curry leaves and saute until they turn crisp.
Next, add the ground masala paste and give a good mix.
Add turmeric powder, red chili powder, and salt. Mix well.
Fry over medium heat until it oozes oil from the side, about 2-3 minutes.
Add 1.25 cups of water and mix well. Bring it to a boil.
Cover the pan with a lid and simmer on low flame for 10 mins.
Open the lid and you will see can see oil floating on top. This means the masala has cooked well.
Add 1-2 tbsp tamarind pulp and 1 tsp jaggery (missed clicking the pic). Mix well.
Add the fried brinjals and 1/4 tsp garam masala. Give a good stir.
Cover the pan and cook on low flame for 5-10 minutes or until the brinjals are cooked completely.
Open the lid and carefully give a gentle stir.
Turn off the flame and add chopped coriander leaves. Give a final stir.
Hyderabadi Bagara Baingan is ready. Serve hot with rice or flatbread.