Heat oil in kadai and add Biriyani leaves, cinnamon, cardamom, cloves, star anise. Roast for 30 secs.
Add sliced onion, slit chilli and fry until onion turns transparent.
In goes ginger garlic paste. Fry for 1 minute in medium flame.
Add chopped tomatoes, salt, sugar, all the masala powders. Cook until it turns soft, mushy and oil separates.
Add brinjal, each cut into 6-8 slices lengthwise, along with tamarind. Cook for 2 minutes covered.
Add 1 cup water and mix well. Again simmer for 8 minutes in medium flame. Stir occasionally.
Once brinjal is soft and oil floats on top, Switch off the heat garnish with coriander leaves.