Wash and wipe dry the eggplants.
Keep the stem intact. Slit the eggplants in a cross pattern to the stem, making sure that the stem holds the brinjal together.
Mix 1/2 teaspoon turmeric powder and salt together and apply in the insides of the eggplants. Keep aside.
Meanwhile dry roast the grated coconut, sesame seeds, poppy seeds and groundnuts till they turn brown in colour.
Add the coriander powder and chilli powder and stir for a minute. Switch off heat and allow to cool. Once cool, grind to a smooth fine paste and keep aside.
Grind the chopped onion, ginger and garlic together to form a smooth paste. Keep aside.
Take a pan with oil for deep frying the eggplants. When the oil is hot, carefully drop the eggplants and fry for about a minute.
Drain onto an absorbant paper. Switch off heat
Take 2 tablespoons of the oil and pour into another pan.
Add the ground onion paste and cook till it turns light brown in colour.
Add the ground coconut- sesame paste and cook till oil separates.
Add tamarind paste diluted in water and mix well.
Add more water if required. When it starts to boil, add the fried eggplants as well as jaggery and mix well so that they are coated with the gravy.
Check and adjust the seasoning. Cover and cook on low heat for 2 minutes. Switch off heat and transfer to a serving bowl
Heat clarified butter in a pan.
Add the mustard seeds.
When they start to splutter, add the curry leaves and green chillies and fry for a minute. Switch off and carefully pour over the curry.
Sprinkle some chopped corinader leaves and serve hot.