Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
Sprinkle some salt and set aside for 15 minutes
Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute
Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color
Transfer to a plate and let everything cool
After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture
Discard the brinjal soaked water and place the brinjal on a plate
Add ground stuffing to the brinjal and save the rest of the ground mixture
In a heavy-bottomed pan add oil and let the oil turns hot
Add mustard seeds, green chilli, and curry leaves and let them splutter
Add onion and saute for a minute
Furthermore add ginger garlic paste and site till the onions turn translucent
Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix
Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between
Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything
Cover and cook for 20 minutes in low- medium flame, mix well in between
Add jaggery, mix well and cover and cook for 10 minutes, mix well in between