Soak the tamarind in hot water... Later squeeze the soaked tamarind in the water itself to get tamarind pulp. Keep tamarind pulp aside.

Heat oil in a pan and add onion and saute till golden brown. Add tomatoes and saute well. Once it is well cooked, turn off the stove and leave it on....

In a mixer jar, combine the fried onions, tomatoes, and coconut and grind them into a paste. Keep it aside...

Rinse 250 grams small brinjals or 10 to 20 small brinjals a couple of times in water. Drain all the water. First remove Thorny... Then take each brinjal and cut it from the base till upwards but without cutting the entire brinjal. Basically make an incision like that of a cross on the brinjal. Open each brinjal and check for worms and insects. Discard the brinjals if they have worms or insects.

Heat oil in a pan add the brinjals. On a low to medium-low flame, stirring often sauté the brinjals. Sauté till their color changes and you see some blisters on the brinjals.

In a bowl add the prepared tamarind pulp. Then add 1 cup water. Add turmeric, chilli powder, salt... Let it boil well..

Add the ground masala paste. Stir and mix very well.

To a tadka pan - heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter. Add curry leaves...Switch off and remove from flame. Add tadka to boiling curry along with 1 and ½ tablespoon coriander leaves. Give a quick mix and switch off.

Now ready to serve with hot rice...