Wash the brinjals thoroughly and slit them into 4 keeping the stem intact. Sprinkle little salt and mix it evenly.
Dry roast the poppy seeds in a pan till pleasant aroma. Let it cool and grind it to smooth paste with little water.
Take oil in a pan and add the brinjals and stir fry them till cooked. Take out the brinjals and keep them aside.
Now add the remaining oil. Add cumin and mustard seeds. Once they start spluttering, add the curry leaves.
Now add the ginger garlic paste and sauté it for a minute. Then add the poppy seed paste, red chilli powder, cumin and dhaniya powder and mix well. Cook for nearly 15 minutes till the oil comes out from the gravy.
Add the brinjals to this mixture, stir and cook for a min. Now add the tamarind paste and jaggery too. Add a cup of water and simmer.
Cook with the lid closed till you can see that it is cooked completely and the gravy becomes thick.
Garnish with coriander and serve hot with roti or rice.
* Honey can also be used as an alternate for jaggery in this gutti vankaya gasagasala kura recipe.