Make two deep cuts into the brinjals leaving the 4 sections held together only -by the stem, 'Mix all the prepared spices together with the, salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leaves and, cummin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.