Ingredients
10 brinjals (eggplants), small round variety
1 cup coconut gratings, fresh
10 roasted dry red chillies
1 small ball of tamarind, de-seeded
1/2 tsp fenugreek seeds
2 tsp coriander seeds
2 tbsp cooking oil
1 small piece jaggery or 1 tsp sugar
1/2 tsp mustard seeds
1 sprig curry leaves
Salt to taste

Method
Remove the stalks of the vegetable, wash and make 
small slits on them.
Blend together the coconut, tamarind and red
chillies without adding much water.
When it's almost done, add the fenugreek, methi and
jaggery and blend till smooth. 
Set aside.
Heat the oil and add the mustard seeds and curry leaves.
When the mustard starts crackling, add the ground masala
and the brinjal and fry on a slow fire till
the masala is fried well and the brinjal is soft.
You can sprinkle some water and cook covered on a very
low flame to speed up the process.
Keep turning the vegetable, however, or it might
burn or stick to the bottom of the pan.
Add salt to taste and mix well.
Eat when hot with rice and dali thoi.