Wash and cut the eggplant into medium sized pieces. Chop the onion, shallot and green chilli.

Heat 1 tbsp oil in a pan. Add the grated coconut and shallot into the oil. Fry until the color of coconut changes to light brown. Simmer the heat.

Add the turmeric powder, coriander powder and chilli powder. Stir well and fry until it gives a nice aroma. Keep the flame low to prevent the spices from burning.

Remove from heat and keep aside to cool down.

When cool grind the fried coconut – spice mix along with water to form a fine thick paste.

Now heat the remaining oil in a deep bottom pan. Pop the mustard seeds.

Add the chopped onion and green chilly into the oil. Saute until the onion turns golden brown.

Add curry leaves and eggplant pieces into it and cook for 5 minutes on medium heat.

When the eggplant is well cooked, add the coconut paste, tamarind paste and salt. Mix well and cook for 5 minutes in low to medium flame.Then remove from heat.