Wash and wipe brinjals and slit into 4 keeping the stem intact and immerse it in salted water. Grind onion,red chilli powder,salt,tamarind pulp,turmeric and garlic pods to a coarse paste.
Heat 1 tablespoon oil in a kadai and add the ground paste and fry until the raw smell goes away(approximately 8-10 minutes).
Remove the paste and keep it aside. In the same kadai heat 1 tablespoon oil and drop the brinjals carefully in the oil and fry for 2 minutes.
Add little salt while cooking. Cover it with a lid and pour some water into it and simmer the flame and let it cook for 8-10 minutes until brinjals are tender and cooked.
Switch off the flame and let them cool and stuff the brinjals with the fried onion mixture. Heat a teaspoon of oil in the same kadai crackle mustard seeds and curry leaves and place the stuffed brinjals back in it and add remaining onion mixture to it and fry on medium high flame for 5-6 minutes until it is evenly browned.
Garnish with coriander.Serve it hot with hot rice and ghee or roti's.