Clean, wash and cut the baby brinjals vertically into four pieces. Sprinkle salt on cut brinjals and set aside for sometime.
For the masala powder, heat two tablespoons oil in a non stick pan. Add the curry leaves, white sesame seeds, fennel seeds, split Bengal gram, poppy seeds, peppercorns and red chillies. Sauté till fragrant.
Add the coconut and mix well. Sauté for a couple of minutes. Set aside to cool. Wash the salted brinjals. Heat the remaining oil in a non stick kadai.
Add the mustard seeds. When they start spluttering; add the red chilli, curry leaves, split Bengal gram, green chilli and onions and sauté till lightly browned. Add the turmeric powder, asafoetida and the brinjals.
Mix well and cook till brinjals are crisp. Add the tamarind pulp and mix well. Add one cup water, cover and cook on a low heat. Grind the coconut mixture coarsely.
Add rice to the brinjals and mix well. Add salt and masala powder. Mix well. Add a quarter cup water, cover and cook for one to two minutes. Serve hot.