Wash brinjal and make 4 slits to form a cross leaving the stalks intact.
Heat 2 tsp of oil in a kadai. Add slit brinjal and fry both sides lightly.
Fry the grated coconut in little oil. Add coriander powder, chilli powder, turmeric powder, garlic and ginger.
Grind the above to a coarse paste.
Heat oil in a pan.
Splutter cumin seeds and mustard seeds. Saute curry leaves and add the masala paste. Stir for 1 minute.
Add little water.
Add the brinjal and stir.
Add 1 tsp tamarind pulp and mix well.
Cover and cook on low flame for 2 minutes.
Scoop the masalas inside the brinjal with a spoon.
Garnish with coriander leaves and some crushed garlic.