On a hot griddle, roast the grated coconut till golden brown. Remove.
Reserve half of both the lentils and broil the other half till light brown.
In a blender, make a thick paste of the broiled lentils with the tamarind extract.
Use 1-2 tablespoons of water, if necessary.
Slit brinjals into four without separating them, leaving them joined at the stem end.
Fill with the lentil paste.
Heat oil in a pan, add mustard seeds, reserved lentils, curry leaves and asafoetida.
When seeds begin to crackle add coriander seeds, cumin seeds and red chillies.
Place brinjals in the pan, add salt the left over paste, if any.
Add 120 ml water.
Stir carefully for 2-3 minutes, cover and simmer over gentle heat till brinjals are tender.
Serve hot with boiled rice.
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