Heat a large saucepan. Add the cumin seeds and onions to the pan with a pinch of salt and saute, stirring frequently, until the onions start to soften. Add the coriander leaves, ginger and garlic and continue to saute.
Add the peanuts, cashew nuts and sesame seeds and continue sauteing for five more minutes. Remove all the ingredients to a blender, add the tamarind paste and a cup of water, and blend to a smooth paste.
In the same saucepan, add the eggplants, salt, coriander powder, cayenne and turmeric. Mix well, turn heat to medium-low, and cover the saucepan with a tight lid. Pour some water over the lid if you have a lid that can hold it. This helps the eggplants cook without sticking to the pan. Stir every couple of minutes, until the eggplant is soft.
Add the peanut masala paste, kasoori methi, and salt to taste and mix well. Add water if the sauce looks dry. Cover and cook, stirring every few minutes to ensure nothing's sticking to the bottom of the pan, about 15 minutes.
Turn off heat and serve hot with rice.