we the women and our lifes and personalities are like water droplets

1 kg of small purple brinjals, slit in four, with thier tail intact.  a handfull of grounds, a handfull of coconut, scrapped fresh/ dried, a tsp of dhania, urud dal,jeera,soump,til white,salt, one onion big,finely chopped, a few pods of garlic, 3 to4 green chillies/ 4 to5 red chillies/ according to taste, fry in one tablespoon oil, until a little dry, then add half a tumbler of water and grind to fine paste,superfine, should have chutney consistency, then transfer it back to the kadai, preferably non stick one, and let it get fried in one tablespoon of oil, once cooked and the oil comes out from edges , add the tamarind juice of one lemon size, (tamarind shall be soaked in hot water say 250 mg of water ten minutes before the dish is getting prepared) let the tamarind juice and the masala cook for considerable amount of time until the brijals are fried and cooked in oil, take another kadai, preferably with a lid, add i tbsp of oil let it be a little hot,then add the four cut,brinja