Slit the brinjal (egg plant) a the top and bottom.
Chop half the shallot (sambar onion).
In a pan het oil and sauté the brinjal (egg plant) until sautéed.
In a pan heat oil add chopped tomato, not chopped shallot (sambar onion) and sauté until they are sautéed. Cool this to room temperature. Grind this along with coconut into a fine thick paste by adding water as needed. NOTE: tomato has water so adjust water carefully.
In a pan heat oil. add mustard seeds, fenugreek seeds once the mustard seeds stop splattering add chopped shallot (sambar onion), curry leaves and sauté until they become translucent.
Now add crushed garlic and sauté until the raw smell is gone.
Now add the ground coconut paste, curry powder and mix well.
Now add tamarind juice, little water if needed, salt and bring to boil.
Now add the sautéed brinjal (egg plant) and cook until the oil starts separate from the curry and the brinjal (egg plant) is cooked.