Wash and clean eggplant. Just barely remove the stalks.

Make a cross cut at the bottom of the each eggplant.

Cut onion lengthwise(long thin stripes) and tomato into small pieces.

Grind coconut by adding water and keep aside.

Heat oil in a pan.

Add all the seasoning ingredients one by one. When mustard seeds splutter, add onions and fry till translucent.

Add garlic, tomatoes and whole eggplants and fry for few more minutes.

Add chilly powder and garam masala powder.

Cover the lid and let it soften a bit. Lower the flame to medium.

Add ground coconut and cover the lid and cook until done.

Add salt, jaggery and tamarind juice.

Simmer for few more minutes or till it gets semi liquid consistency. Add more water to get desired consistency.