Saute brinjal (half cut) in nallanai and set aside.

In another pan, heat oil and add kadugu, ulundham paru, vendhayam and saute well

Add oinion, chilli, garlic and curry leaves and saute well

Add tomato and rock salt and saute well

Add tamarind and water and let it boil for sometime and add asafodia

Add homemade masala (water added as neccessary) and let it boil

Add brinjal and cook. (add enough salt if needed)

Add coconut milk and let it boil for sometime