Stir-fry jawla fish in coconut oil over medium heat until crisp and aromatic. Set aside.

In another pan, heat sunflower oil and saute finely chopped onion until translucent.

Add red chili powder, ginger-garlic paste, and tamarind water to the onions. Season with salt to taste and sauté until fragrant.

Slit brinjals lengthwise, creating a pocket for stuffing. Submerge in water to prevent browning.

Grind fresh coconut, dry red chilies, coriander seeds, methi seeds, turmeric powder, and lemon juice into a fine paste.

Combine the ground masala with the stir-fried jawla fish and mix well.

Stuff the jawla-masala mixture into the slit brinjals.

Heat sunflower oil in a pan and place the stuffed brinjals inside.

Add a little water to the pan and cover. Simmer until the brinjals are soft and cooked through.

Garnish with fresh coriander leaves and grated coconut before serving.