Heat oil and fry the onions till golden brown. Remove and grind to a paste. Put it back in the oil.
Then add ginger, garlic, turmeric, chili powder and salt.
Roast cumin, coriander and coconut on a non-stick pan and dry grind.
Slit brinjals and fry in oil till tender and remove.
Add ground masala to the ginger garlic masala together with curry leaves and tamarind water.
Add the brinjals and cook till the oil appears on top.
Remove from fire and serve hot with parathas.