Wash and slit the brinjals into four but not through the end as they have to be stuffed. In a mixing bowl put in the grated coconut, garam masala powder, chopped green coriander, turmeric powder, chilli powder and salt to taste. Divide this mixture into 8 equal portions. Fill a portion into each of the quartered brinjals. Now heat up the oil in a kadai and fry the finely sloced onion to a golden brown. Then add the minced tomato and the ginger garlic paste. Fry till a nice aroma arises. Add about 1 1/2 cup of water and a little salt to taste. Now layer the stuffed brinjals carefully into the kadai and simmer on a slow fire till the brinjals are cooked. Serve hot with parathas or white rice.
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