Soak tamarind in hot water and extract tamarind juice (with 1 & ½ cups water)
Take the dry ingredients firstly. Heat a kadai with oil.
Add urad dal, chana dal, coriander seeds, red chilli, black pepper, fenugreek seeds until golden.
In goes cumin lastly. Give it one stir and transfer to a plate.
In little oil, add garlic and onion first and fry until fragrant.
After that add tomato, curry leaves, coriander leaves and sautee until tomato is soft.
Then add coconut and fry for a minute. You can roast each ingredients separately, but I did this way. Cool down completely.
Grind all the above fried ingredients to smooth paste along with salt.
Clean and cut off brinjal’s stem part. At the bottom, slit into 4, check if it is good and stuff the masalas inside.
Reserve the remaining masala paste.
Repeat to all brinjals and arrange in a plate.
Heat a pan with oil and temper with mustard.
Add 4 finely chopped shallots and ½ a tomato and sautee well.
Arrange the brinjals in the pan and top with sesame oil. Let it get cooked well in medium flame.
Turn in between for even cooking.
Once done, Add the remaining masala paste.
Pour the tamarind extract, turmeric and adjust water consistency, salt and boil until oil floats on top.
Switch off and garnish some fresh curry leaves (optional)