Cut brinjals length wise and cut them in desired size. Keep immersed in water till use.
Grind the coconut with water and lastly add shallot and jeera and grind them coarsely.
Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
Add the cut brinjals, turmeric, salt and mix well.
Add ground coconut mixture, tamarind extract/ water, sambar powder and mix.
Cook covered for 2-5 minutes in medium flame. Cooking time varies with brinjal variety.
After that, cook without cover and roast in medium flame for 10 mins in medium flame.
Drizzle oil in between if needed. The masala should dry up, gets non sticky. Brinjal turns glossy and cooked soft.
Once the masala is golden roasted, switch off stove and transfer to serving dish.