Add coconut oil to a pan on medium heat and stir-fry the jawla fish until crisp. Set aside.

In another pan, heat sunflower oil and sauté chopped onion, red chilli powder, tamarind water, ginger-garlic paste, and salt to taste.

Slit the brinjals in the middle and place them in water so the slit opens naturally for filling.

Grind coconut, dry red chillies, coriander seeds, methi seeds, turmeric, and lemon juice into a masala paste.

Mix the fried jawla fish with the masala paste.

Stuff the masala-jawla mixture into the slit brinjals.

In a pan, heat sunflower oil and place the stuffed brinjals.

Add a little water and cook until the brinjals are soft.

Garnish with coriander leaves and grated coconut. Serve hot.