Method:

1. In a pan heat oil - add the items under 'to temper' let it splutter then add onion and garlic saute till nicely browned.Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals.
   
2. Saute well till brinjals shrink, add water and let it get cooked.Add tamarind to water and mash it up well and extract the pulp.
   
3. Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and coriander powders.Add required salt.Grind coconut to a fine paste with little water.
   
Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating.Switch off.

My Notes:

• I dont add tomatoes for this kulambu but there is no harm adding it.
• Make sure you add the tamarind and coconut paste only after brinjals get cooked.
• You can add a 1/2 tsp of sambar powder too but make sure to reduce red chilli powder accordingly.
• You can even use other veggies like drumstick along with it.
• It is a spicy curry so adjust spice level accordingly.
• The color of the kuzhambu purely depends on the chilli powder you use.