In a pan, add a tsp of oil. Add all ingredients mentioned under “For Masala” except Coconut. Fry till aroma emanates. It will take about 3-4 mins.
Switch off the flame and add the coconut. The heat from the pan is enough for coconut. Keep this aside. Let it cool. Once cooled, grind it to a fine paste by adding little water.
Soak Goose berry sized tamarind in 1 cup of water for 20 mins.
Wash brinjals well. Discard the stem portion. Make a cross cut leaving the bottom intact. Checkout the image below.
Check if there are any worms inside the brinjals. If so, discard it.
Now Fry the brinjals in oil. Fry till colour changes.
In a pan, add oil.
Once hot, add mustard seeds. Let it splutter. Then add Split urad dal. Let the dal turn golden.
Now add Shallots and curry leaves.
To this, add the ground masala, salt and 1 cup of tamarind water. Let it come to boil.
Now add Fried brinjals and let the gravy simmer for 5-7 mins or till oil separates.
Add chopped Coriander Leaves and mix well. Switch off the flame.