Roast coriander seeds, dry coconut and 1 teaspoon of cumin seeds until slightly brown and aromatic. In the same pan, add 1 teaspoon oil and saute thickly cut onions on a slow flame until slightly brown.

Grind onions separately. Heat remaining oil in a pressure pan, add cumin seeds and add onion paste. Cook on a slow flame. Meanwhile grind the remaining 3 ingredients and set aside.

Once the onion paste is sauteed for 5 minutes, add curry leaves, green chillies, ginger and garlic paste, chilli powder and turmeric powder. Keep stirring.

Make a cross cut at the bottom of the brinjals keeping the stalk intact. Place the brinjals gently in the pan and keep stirring for another 5 minutes. Add the ground masala to the brinjals, add salt, tamarind pulp and jaggery (optional). Reduce quantity of tamarind pulp if jaggery is not added

Let simmer for 5 minutes. Add a bit of water, if required. Pressure cook for one whistle and remove from flame so as to not overcook. Transfer into serving dish and garnish with coriander leaves.

Instead of dry coconut, another variation can be with roasted peanuts and roasted sesame seeds powder. This is a version where baby brinjals are not deep fried and hence quantity of oil is reduced.

Serve as a side dish with rice.