Heat 1 tbsp oil in a non-stick pan. Add brinjals and saute.
Roughly chop tomatoes and add alongwith salt. Toss and cook.
Dry roast coconut till lightly browned. Remove from heat and cool.
Roughly chop green chillies and add to the brinjal and tomatoes. Cover and cook further.
Add turmeric powder, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered.
Take roasted coconut in a grinder jar alongwith tamarind paste and cooked brinjal-tomato mixture. Grind into a coarse chutney and transfer into a bowl.
Heat 1 tsp oil in a non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to chutney and mix well.
Serve as an accompaniment.