Slice the brinjals lengthwise and immediately place them in a bowl of water to prevent discolouration. Set aside.

Grind dry red chillies and desiccated coconut into a coarse mixture. Keep aside.

Heat mustard oil in a pan until it reaches the smoking point, then reduce the heat.

Add mustard seeds and hing; let the seeds splutter.

Add urad dal, coriander seeds, cumin seeds, and curry leaves. Sauté on low–medium heat until fragrant and lightly crisp.

Add ginger–garlic paste and cook for 1–2 minutes until the raw smell disappears.

Add chopped onions and sauté until golden brown.

Mix in the tomato paste. Add turmeric, degi mirch, amchur powder, and salt. Cook until the oil starts to separate from the masala.

Add the drained brinjal slices (without water). Sauté on high heat for 2-3 minutes, coating them well in the masala.

Reduce the heat, cover and cook until the brinjals turn soft and fully cooked.

Add the coarse red chilli–coconut mixture, mix gently, cover, and simmer for another 4–5 minutes for the flavours to come together. Turn off the heat.

Garnish with fresh coriander and serve hot with roti or paratha. This also makes a delicious side dish with steamed rice and dal.