Wash and wipe the brinjals and make 4 slit in each with the stem intact at the back.
Soak the tamarind in a cup of water and when it become soft then mash it well and squeeze out the juice and discard the seeds and the residue.
Heat oil in a pan and deep fry all the brinjals in batches till 3/4 done
OR brush with some oil and bake in an hot oven till almost done from both the sides.
Now heat 4 tbsp oil in a deep and broad pan.
Add Panchphoran (equal quantity of mustard seeds, fenugreek seed, fennel seed/ saunf, nigella seed/ kalonji and cumin seeds)
When seeds start to crackle then add bayleaf and the dried red chilies.
Saute till fragrant and then add the tamarind pulp and 2 glasses of water .
Now add salt, chili powder, coriander powder and cover it and let it boil for 5 minutes on medium heat
Now add the grated jaggery and cook further for 2 minutes.
You can adjust the quantity of water if you want more or less gravy in your brinjal curry
Add the fried brinjals and cover and cook on medium heat till fully done and soft.
Don't overcook the brinjals else they get mashed up while stirring.
Now the sweet and sour brinjal curry is ready to serve.
Serve with rice, khichdi or parthas !