Wash the brinjals and pat dry.
Make slits on the brinjal and insert the marble sized ball of tamarind.
Apply oil to the brinjal and roast it on a wire mesh. If you do not have a wire mesh, you can roast it using 2 utensils like how I have shown in the photo collage above.
Take a flat pan and place the oiled brinjal and cover it with another large utensil. At regular intervals, open the utensil carefully using kitchen cloth and turn the eggplant to other sides. This will take around 25 to 30 minutes.
After brinjal is cooked, it will become soft and also release some water. The brinjal will also turn brown. Let it cool down completely. Do not open the utensil as it will release the heat.
After cooling, peel the brinjal and discard the peel. Remove the pulp and add it to a mixing bowl.
Add finely chopped onion, finely chopped green chilies, grated coconut and salt as per taste. Mix well while mashing the brinjal pulp.
Garnish with finely chopped coriander leaves.