Heat 1 tsp oil in a pan, then fry the sliced onion till it turns brown and becomes soft, then remove and set aside.
In the same pan, roast the fresh coconut, dry coconut, grated ginger, then remove and add this to the fried onion and leave aside.
Roast the white sesame seeds in the same pan, then remove and add this to the other fried ingredients. Next, add coriander, cumin powder, ginger, garlic, fresh coriander and grind into a smooth paste with a little water. Add chilli powder, goda masala to the paste mix this well as it is the stuffing.
Wash the brinjals, wipe with a cloth and trim the stems a little bit, slit the brinjals at the base to form an opening (do not cut them till the end). Fill the masala into the brinjals and set aside.
In a pan heat 2 tbsp oil, add the chopped onion and fry till they turn into a pink colour.
Place the stuffed brinjals and saute gently, add the remaining masala and cover the pan with a thali.
Pour 1/2 cup of water into the thali , you can add this water into the curry with the help of a spoon when you feel like the curry is getting dry ( do not add cold water).
Cook for 15 minutes and turn off the heat.