To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe, dry roast poppy seeds until it starts to change the colour.
Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.
Into a blender add poppy seeds, methi seeds, all the spice powders, little water and blend into a paste.
Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 3 to 4 minutes. Remove the fried brinjal and keep aside.
Into the same pan, add little more oil if the pan turns dry, add the temper ingredients and saute for a minute.
Then add the blend masala paste and cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, bring it to boil.
Let it continue to boil on medium flame for 15 minutes. Add fried brinjal and cook for 7 minutes. Add salt to taste and jaggery, mix well. Turn off flame and serve hot.