First soak tamarind and take extract(thick).

Cut brinjals into four at the top end as shown with tails alone removed.

Put all the cut brinjals in water till use.

Add oil in a pan and roast all the "to roast and grind" ingredients one by one till done except coconut.

Then when cool grind these ingredients along with coconut to a fine paste by adding water.

To make gravy keep kadai with oil to heat up, add kadugu-seeragam .

When kadugu crackles add hing then add onions with crushed garlic and some curry leaves.

When onions are transparent add brinjals and roast it nicely for 5 minutes.

Add tomatoes to it and mix nicely.

Then add turmeric,sambar powder and also salt needed for the gravy.

Add thick tamarind mixture and let it cook.

When rawness goes off add ground mixture with some jaggery.

Add needed water and let it boil.

While boiling it may splutter so close lid,stir in-between.

After 5 minutes of boiling sim the flame till oil oozes.

Switch off and serve hot with rice.