Mix chili powder, turmeric powder with ginger garlic paste.
Soak the tamarind in water until it submerge and take a thick juice.
Individually dry roast the ingredients under section "-- Dry roast and grind to fine this paste --". Cook them to room temperature and grind them to fine thick ,masala paste by adding little water as possible.
In a pan heat oil. add curry leaves once they stop splattering add the eggplant (brinjal) and sauté.
Now add ground masala paste and sauté.
Now add the ginger garlic paste and sauté until the raw smell is gone.
Now add the tamarind juice, salt and water as needed. Boil and cook this for at least 10 minutes or until the right thickness to your preference is reached and the eggplant (brinjal) is cooked.