Soak the tamarind and extract thick juice.
Wash and slit the brinjals. To slit cut off the stalk and cut with a knife but do not go all the way down.
Turn the brinjal and at 90 degrees make a similar slit. Drop the brinjal in water else it will discolour.
Mix the onion, coconut, the groundnut powder and Til powder (if using), the masala, jaggery, salt and the tamarind extract.
Stuff in each of the brinjal. Set aside.
Heat the Kadhai/wok add oil and splutter the mustard. Then add the hing.
Lower the flame and arrange the brinjals in the kadhai.
Any leftover masala paste can be added to make the gravy.
Stir gently for about 3 minutes. Then add about a cup of water.
Cover with a lid; I generally use a concave lid or plate. Add water on the lid.
Cook on low flame till done.
Serve garnished with coriander.